Portobello and Zucchini Tacos

This was my first time ever making anything that included mushrooms AND onions (Don't worry Candice and Kelli-I only put the onions in the oven with the zucchini for flavor, I didn't add them to the tacos). I have to say they turned out pretty well, and my kids even ate them! (Recipe from Everyday Food)

Portobello and Zucchini Tacos

• 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
• 2 teaspoons dried oregano
• 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 (4 1/2-inch) corn tortillas
• 6 ounces (1 cup) Monterey Jack cheese, shredded
• 1/2 cup fresh salsa

Directions

1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.