Portobello and Zucchini Tacos
Yields:  4 servings (3 tacos per serving)
 
Ingredients
  • 5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick
  • 3 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced ¼-inch thick
  • 12 (6-inch) corn tortillas
  • 6 ounces Monterey Jack cheese with roasted red peppers*, shredded, for serving
  • ½ cup fresh salsa, for serving
Instructions
  1. Preheat oven to 425 degrees.
  2. In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1½ teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.
  3. In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste.
  4. Place both dishes in oven. Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes).
  5. Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.
  6. To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.
Notes
You can substitute plain Monterey Jack cheese if you are unable to find Monterey Jack cheese with roasted red peppers.
Recipe by My Site at https://www.alidaskitchen.com/2011/08/25/portobello-and-zucchini-tacos/