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 – PointsPlus® value 6* -- SmartPoints® value 5*

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

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

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!


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.  

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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