Portobello and Zucchini Tacos
- 2-3 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
- 1.5 teaspoons dried oregano
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 3 medium zucchini, cut into 2-by-1/2-inch sticks
- 1/2 medium red onion, halved and sliced 1/4-inch thick
- 6 (4 1/2-inch) corn tortillas
- 4 ounces (1 cup) Monterey Jack cheese, shredded
- 1/2 cup fresh salsa
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.