The recipe Grilled Vegetable Tacos w/Cilantro Pesto
Grilled Vegetable Tacos w/Cilantro Pesto recipe is a Mexican Dinner meal that takes several minutes to make. If you enjoy Mexican for Dinner, you will like Grilled Vegetable Tacos w/Cilantro Pesto!
Grilled Vegetable Tacos w/Cilantro Pesto
- What Course Is Grilled Vegetable Tacos w/Cilantro Pesto?
- How Long Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Take To Prepare?
- How Long Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Take To Cook?
- How Many Servings Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Make?
- What Are The Ingredients For Grilled Vegetable Tacos w/Cilantro Pesto Recipe?
- How Do I Make Grilled Vegetable Tacos w/Cilantro Pesto?
- What's The Nutritional Info For Grilled Vegetable Tacos w/Cilantro Pesto?
- What Type Of Cuisine Is Grilled Vegetable Tacos w/Cilantro Pesto?
Grilled Vegetable Tacos w/Cilantro Pesto |
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Serves 8Can substitute extra zucchini & squash for chayote, if needed.Recipe from Fine Cooking magazine What Course Is Grilled Vegetable Tacos w/Cilantro Pesto?Grilled Vegetable Tacos w/Cilantro Pesto is for Dinner. How Long Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Take To Prepare?Grilled Vegetable Tacos w/Cilantro Pesto takes several minutes to prepare. How Long Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Take To Cook?Grilled Vegetable Tacos w/Cilantro Pesto takes several minutes to cook. How Many Servings Does Grilled Vegetable Tacos w/Cilantro Pesto Recipe Make?Grilled Vegetable Tacos w/Cilantro Pesto makes 8 servings. What Are The Ingredients For Grilled Vegetable Tacos w/Cilantro Pesto Recipe?The ingredients for Grilled Vegetable Tacos w/Cilantro Pesto are: 2 small zucchini, cut lengthwise into 1/4 inch thick slices2 small yellow squash, cut lengthwise into 1/4 inch thick slices 2 medium chayote, peeled, seeded, and sliced into 1/4 inch thick slices 3 T sunflower or vegetable oil 1 t minced garlic 1 serrano chile, minced Kosher salt & fresh ground black pepper 8 six inch round corn tortillas 1 cup packed coarsely chopped fresh cilantro 1/2 cup sunflower or vegetable oil 2 T toasted pine nuts 1 med clove garlic 1/2 t kosher salt How Do I Make Grilled Vegetable Tacos w/Cilantro Pesto?Here is how you make Grilled Vegetable Tacos w/Cilantro Pesto: Grill Veggies: Prepare a medium-high gas grill or charcoal grill fire.In lg bowl, combine zucchini, squash, & chayote. Add oil (3 T), garlic (1 t, minced), serrano, 1 t salt & 1 t. pepper. Toss gently to coat. Grill, covered, until the veggies become tender and have grill marks on both sides (2-3 mins per side). The chayote will become soft, but not limp, like the zucchini & squash.Let veggies cool slightly then slice crosswise into thin strips. Season to taste w/more salt & pepper.Make Cilantro pesto:Combine last 5 ingredients in the list in a blender & puree until smooth. Set aside or refrigerate in an air tight container for up to 3 days.Assemble tacos:Spoon some of the veggie mixture on top of each tortilla & top w/a drizzle of the pesto and some crumbled cheese and chopped cilantro.Number of Servings: 8Recipe submitted by SparkPeople user MUNCHLY.What's The Nutritional Info For Grilled Vegetable Tacos w/Cilantro Pesto?The nutritional information for Grilled Vegetable Tacos w/Cilantro Pesto is:
What Type Of Cuisine Is Grilled Vegetable Tacos w/Cilantro Pesto?Grilled Vegetable Tacos w/Cilantro Pesto is Mexican cuisine. |
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