Grilled Veggie Tacos

By bweber

Ingredients

• 1 large portabella mushroom cap (stem removed)
• Two 1/2-inch-thick onion slices, rings intact
• 1 red bell pepper, halved, stem and seeds removed
• 1 small zucchini, ends removed, cut lengthwise into 4 slices
• 1/8 tsp. each salt and black pepper
• 1 tbsp. balsamic vinegar
• 4 corn taco shells (flat-bottomed, if available)
• 1/4 cup reduced-fat crumbled feta cheese

Details

Servings 2
Adapted from hungry-girl.com

Preparation

Step 1

With sweet 'n tart balsamic vinegar and yummy feta crumbles, these crunchy vegetable tacos will make all mouths happy!

Directions:

Bring a grill sprayed with nonstick spray to medium-high heat. Add veggies, and sprinkle with salt and black pepper. Grill for 5 minutes with the grill cover down.

Once cool enough to handle, blot away excess moisture from mushroom. Cut mushroom and bell pepper into strips, cut onion slices in half, and cut zucchini slices in half lengthwise. Place veggies in bowl, and drizzle with vinegar. Stir to coat.

MAKES 2 SERVINGS