Name: Roasted Vegetable Tacos
Yield: 4 servings
Ingredients: 1/2 orange bell pepper sliced; 1/2 red bell pepper sliced; 1/2 yellow onion sliced; 6 ounces button mushrooms sliced; 1 zucchini sliced then halved; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 1 pinch salt; 8 corn tortillas; salsa

Servings: 4 persons

1/2 orange bell pepper sliced
1/2 red bell pepper sliced
1/2 yellow onion sliced
6 ounces button mushrooms sliced
1 zucchini sliced then halved
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 pinch salt
8 corn tortillas
salsa

1
Preheat the oven to 400 degrees. Place all the sliced veggies into a large bowl and drizzle with 1 tbsp of olive oil. Sprinkle with spices and mix together with your hands. Spread vegetables onto a large baking sheet and bake for 15 minutes, stirring halfway through.
2
Once the veggies are done, place your corn tortillas onto a baking sheet and pop them into the oven to warm for just a few minutes. Layer the warmed tortillas with a layer of veggies and your toppings of choice. We used romaine lettuce, salsa, and diced avocado and they were divine!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Vegetable Tacos

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