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

  1. 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.

  2. Flip veggies. With grill cover down, grill for 5 more minutes.

  3. Blot away excess moisture from mushroom.

  4. Cut mushroom and bell pepper into strips. Cut onion slices in half. Cut zucchini slices in half lengthwise.

  5. Place veggies in bowl; drizzle with vinegar. Stir to coat.

  6. Distribute veggies among shells. Top with feta cheese.

  7. Makes 2 servings with 228 calories for 2 tacos.

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