• Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
• Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
• Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
• Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
• Cut the zucchini, yellow squash and red pepper into ½-inch chunks. Cut off the root ends of the onions and cut the layers in half.
• Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
• Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
• Using 1 tortilla per taco (use an extra if you're worried about them falling apart), divide the vegetables evenly between the tacos and top each with 2 teaspoons of peanut sauce, 2 slices of avocado and a sprinkle of cilantro.

The Peanut Sauce:

• In a small bowl, whisk together the peanut butter, water, soy sauce and rice vinegar until smooth.
• Stir in the ginger, honey and chili garlic sauce.