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Kitchen Notebook

August 04, 2022

Mushroom Zucchini Tacos

40 Mins

40 Min


Preheat oven to 425 degrees. 

Cut cherry tomatoes into quarters and add to bowl with minced onion, cilantro, and lime juice. Season with sea salt, toss, and set aside. 

On large rimmed baking sheet, toss mushrooms with ½ teaspoon oregano, 1 tablespoon oil, sea salt, and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining ½  teaspoon oregano and tablespoon oil; season with sea salt and pepper.

Place both sheets in oven. Roast 25 to 30 minutes, tossing occasionally, until vegetables are browned and fork-tender.
Meanwhile, in small skillet over medium-high heat, warm tortillas and wrap loosely in clean kitchen towel to keep warm.

To serve, fill each tortilla with roasted veggies and top with tomato mixture. 

40 Mins Dinner Lunch overlayTitle recipe Summer Veg

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40 Mins Dinner Lunch overlayTitle recipe Summer Veg

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