Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos Recipe

Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.

Purple Cabbage Slaw: Meanwhile whisk together mayonnaise lime juice garlic and salt; toss with cabbage. Let stand for 30 minutes.

Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.

Fill tortillas with sliced chicken some of the cabbage slaw avocado cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.

Grilled Zucchini Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.

Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile cook fusilli according to package directions and drain.

Meanwhile in large deep skillet heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.