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But seriously, it was all totally worth it!
We don't have very many vegetarian dishes on our blog, especially from me. My husband is definitely a "meat-and-potatoes" kind of guy. So, when I made these for dinner, I also whipped up a batch of this slow cooker shredded chicken and let my husband put it on his tacos with the vegetables (side note- I make that chicken all the time and freeze batches of it in the freezer. Then when I need dinner in a hurry, I pull a batch out, thaw it, and put it in tacos or enchiladas).
I have a hard time eating vegetables raw, but these vegetables are definitely addicting! They are flavorful and delicious.
Roasted Vegetable Tacos
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 zucchini, sliced
1 yellow zucchini squash, sliced
1 cup mushrooms, sliced (optional)
2 tablespoons homemade taco seasoning (or a 1 oz packet of taco seasoning)
1 tablespoon olive oil
1 cup shredded cheddar cheese
8 corn tortilla taco shells
Preheat oven to 425 degrees. Line a 15x10x1" jelly roll pan (or big cookie sheet) with aluminum foil. Place all the vegetables on the foil in a single layer. Drizzle vegetables with olive oil and then sprinkle the taco seasoning on top. Give the vegetables a quick mix until they are evenly coated with the oil and seasoning (I just used my hands- I found that it was easier than anything else I tried). Bake the vegetables uncovered for about 20-25 minutes, stirring once about half way through.
Spoon vegetables into taco shells and top with cheddar cheese and any other taco toppings you prefer (sour cream, salsa, guacamole, olives, lettuce, etc).
These vegetables are also delicious in fajitas!
Recipe source: A card I got at the grocery store.
Our cookbook makes a wonderful gift (and it's priced right at less than $18!) . . . you can check it out HERE.