Grilled Vegetable Tacos with Corn Salsa – Fustini's Oils & Vinegars

Ingredients

• 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
• 4 cobs corn
• 1/2 cup red onion - fine dice
• 1 jalapeno - minced
• 1/4 cup red pepper - all pith removed and fine brunoise
• 2 tablespoons cilantro - chopped
• 2 scallions - sliced thin
• juice of 1/2 lime
• 1 tablespoon Fustini's Persian Lime olive oil
• 1 tablespoon Fustini's Jalapeno Lime balsamic
• 1 poblano chili - roasted, peeled and seeded
• 1 peach - peeled and chopped
• 1 shallot - minced
• 1 clove garlic - chopped
• 1 tablespoon Fustini's Delicate SELECT olive oil
• 1 tablespoon cilantro
• 2 tablespoons sour cream
• 1 tablespoon heavy cream
• 2 tablespoons Fustini's Aji Verde Crush olive oil
• 2 tablespoons Fustini's Jalapeno Lime balsamic