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 & seeds removed
- 1 small zucchini, ends removed, cut lengthwise into 4 slices
- 1/8 tsp. each salt & 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 w/ nonstick spray to medium-high heat
Add veggies
Sprinkle w/ salt & black pepper
Grill for 5 mins w/ grill cover down
Flip veggies
With grill cover down, grill for 5 more mins
Blot away excess moisture from mushroom
Cut mushroom & bell pepper into strips
Cut onion slices in half
Cut zucchini slices in half lengthwise
Place veggies in bowl; drizzle w/ vinegar
Stir to coat
Distribute veggies among shells
Top w/ feta cheese
Makes 2 servings – 228 calories for 2 tacos! #healthy #EasyRecipe #LowCal #summer #summertime #grillin #LA #California #LosAngeles #guiltfree #tacos