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Roasted Vegetable Tacos

  • Serves 6.


  • Olive oil 1 cup fresh mushrooms, cleaned, sliced, and towel-dried
  • 2 carrots, peeled and shredded
  • 1 medium onion, cut in wedges
  • 1 medium bell pepper, cut lengthwise into eighths
  • 1 medium zucchini, cut to 1/4-inch slices
  • 1 small yellow squash, cut to 1/4-inch slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • Shredded cheddar or Monterey Jack cheese
  • 12 small corn taco shells
  • 3/4 cup medium salsa
  • Chopped fresh cilantro
  • Sour cream


Heat oven to 425�. Rub 10×15-inch sheet pan with olive oil. Place mushrooms, carrots, onion, bell pepper, zucchini, and squash in single layer. Drizzle with olive oil. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender. Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro, if desired, and garnish with sour cream.

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