Fustini's Oils and Vinegars
Grilled Vegetable Tacos with Corn Salsa

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Grilled Vegetable Tacos with Corn Salsa


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Grilled Vegetable Tacos with Corn Salsa

Submitted by Corporate Chef Andy Stewart


  • 1 zucchini - sliced 
  • 1 summer squash - sliced
  • 1 eggplant - peeled, sliced, salted, rinsed, dried
  • 2-3 tablespoons Fustini's Aji Verde Crush olive oil
  • pinch cumin
  • salt and pepper
  • corn taco shells
Corn Salsa
Michigan Mojo
  • 1 poblano chili - roasted, peeled and seeded
  • 1 peach - peeled and chopped
  • 1 shallot - minced
  • 1 clove garlic - chopped
  • juice of 1/2 lime
  • 1 tablespoon Fustini's Delicate SELECT olive oil
  • 1 tablespoon cilantro
  • salt and pepper
Chipotle Crema


Step 1. 

Place vegetables on a sheet tray and drizzle with olive oil then season with cumin salt and pepper.  Grill each slice until just hot or marked then remove and reserve.  Once all vegetables are grilled, slice them and combine them.  Grill taco shells until soft then place some grilled veggies into taco shells and top with Corn Salsa, Green Chili Mojo and Chipotle Crema.

Step 2.  Corn Salsa

Remove kernels from cobs.  Place kernels in a large bowl and add the rest of the ingredients, seasoning with salt and pepper in the end.  Let sit for 30 minutes then strain before using.

Step 3.  Michigan Mojo

Blend all ingredients together and reserve.

Step 4.  Chipotle Crema

Whisk all together and refrigerate until ready to use.

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