Roasted Vegetable Tacos

Delicious roasted vegetable tacos. Roasted mushrooms, onions, bell peppers, and zucchini served in taco shells with cheese, and topped with salsa and fresh cilantro.

Ingredients -

Olive Oil-Flavored Cooking Spray
1 cup sliced Fresh Mushrooms (3 ounces)
1 medium Onion, cut into wedges
1 medium Bell Pepper, cut lengthwise into eighths
1 medium Zucchini, cut into 1/4-inch slices
1/2 teaspoon Salt
1/4 teaspoon Crushed Red Pepper
1 cup shredded Cheddar or Monterey Jack Cheese (4 ounces)
12 Taco Shells
3/4 cup Salsa (any variety)
chopped Fresh Cilantro, if desired

Preparation:

1. Preheat oven to 400 F.

2. Spray large Pyrex 15 x 10 inch glass pan with cooking spray.

3. Place vegetables in single layer on bottom of Pyrex pan. Season with salt and red pepper flakes.

4. Bake uncovered 20 plus minutes, turn vegetables once or twice to insure they cook evenly and through.

5. Sprinkle cheese in each taco shell.

6. Top with roasted vegetables and salsa.

7. Garnish with chopped cilantro.

Variations and Recipe Ideas:

Cooking Tip

Roasting Vegetables

A great way to cook perfect roasted vegetables is to go the extra mile and par boil the vegetables, then pan roasting them on the stove top and finishing them in the oven. This technique is especially beneficial when preparing heavier, crunchy vegetables that would normally have different cooking times. Parboiling each vegetable type pre-cooks the vegetables so when they finally enter the oven they finish cooking at the same time. Roating vegetables imparts sweet caramelized flavors.