1/2 of recipe (2 tacos): 228 calories, 8.5g fat (3.5g sat. fat), 405mg sodium, 33.5g carbs, 5.5g fiber, 9g sugars, 8.5g protein
Green Plan SmartPoints® value 6*
Blue Plan (Freestyle™) SmartPoints® value 6*
Purple Plan SmartPoints® value 6*
With sweet 'n tart balsamic vinegar and yummy feta crumbles, these crunchy vegetable tacos will make all mouths happy!
Prep: 10 minutes
Cook: 10 minutes
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
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.
Flip veggies. With the grill cover down, grill for 5 more minutes, or until softened and lightly blackened.
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.
Evenly distribute veggies among the shells, top with feta cheese, and enjoy!
MAKES 2 SERVINGS
HG Alternative! Cook your veggies on a grill pan, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.