Hungry Grilled Veggie Tacos
Ingredients
- 1 large portabella mushroom cap (stem removed)
- Two 1/2-inch-thick onion slices, rings intact
- 1 red bell pepper, halved, stem and seeds removed
- 1 small zucchini, ends removed, cut lengthwise into 4 slices
- 1/8 tsp. each salt and black pepper
- 1 tbsp. balsamic vinegar
- 4 corn taco shells (flat-bottomed, if available)
- 1/4 cup reduced-fat crumbled feta cheese
Preparation
Bring grill sprayed with nonstick spray to medium-high heat. Add veggies. Sprinkle with salt and black pepper. Grill for 5 minutes with grill cover down.
Flip veggies. With grill cover down, grill for 5 more minutes.
Blot away excess moisture from mushroom.
Cut mushroom and bell pepper into strips. Cut onion slices in half. Cut zucchini slices in half lengthwise.
Place veggies in bowl; drizzle with vinegar. Stir to coat.
Distribute veggies among shells. Top with feta cheese.
Makes 2 servings with 228 calories for 2 tacos.