Portobello and Zucchini Tacos

As Mike was sprinkling cheese on his tacos, he could see it in my eyes and knew what I was about to do.  I couldn't help myself - I had to do it!  I stole his dinner so I could plate it for pictures.  Who knew he was such a food stylist!  In all fairness, as I ran away with his dinner, I told him to take mine.  Off I went to snap away and he got to enjoy a warm dinner.

So is the life as a husband of a food blogger. He sometimes gets cold dinner. He sometimes loses his dinner to pictures.  But there are some perks, with the most obvious being...actually getting to have dinner (or lunch, or muffins, you get the idea).  Mike is definitely a good sport...even if sometimes he has to give up his tacos for the craft.   

Now about the tacos. These tacos are fun, tasty and super easy! First you prepare your veggies, toss them in olive oil and seasoning, then throw it all in the oven to roast. In the meantime, heat up the tortillas and get the toppings ready. Serve. See? Simple, easy and so good!

Portobello and Zucchini Tacos
Yields 4 servings (3 tacos per serving)

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick

3 teaspoons dried oregano
4 garlic cloves, minced

2 tablespoons olive oil

Coarse salt and ground pepper

4 medium zucchini, cut into 2-by-1/2-inch sticks

1 medium red onion, halved and sliced 1/4-inch thick

12 (6-inch) corn tortillas

6 ounces  Monterey Jack cheese with roasted red peppers*, shredded, for serving

1/2 cup fresh salsa, for serving

1. Preheat oven to 425 degrees. 
2. In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1 1/2 teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.
3. In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste. 
4. Place both dishes in oven.  Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes). 
5. Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.  
6. To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.  

* Note:  You can substitute plain Monterey Jack cheese if you are unable to find Monterey Jack cheese with roasted red peppers.

Adapted from Everyday Food