Portabella And Zucchini Tacos

• 5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick
• 1/4 cup water
• 2 teaspoons dried oregano, divided
• 2 tablespoons olive oil, divided
• coarse salt & fresh ground pepper
• 4 medium zucchini, cut into 2 inch by 1/2 inch sticks
• 1 medium red onion, halved & sliced 1/2 inch thick
• 12 corn tortillas (4-inch size)
• 6 ounces monterey jack cheese (optional)
• fresh guacamole (optional)
• fresh salsa
• shredded lettuce

1. Preheat oven to 425u0b0F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
2. Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
3. When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
4. To serve, pile on the filling and toppings as you wish!

portabella mushrooms, water, oregano, olive oil, salt, zucchini, red onion, corn tortillas, cheese, fresh guacamole, fresh salsa, shredded lettuce

Taken from www.food.com/recipe/portabella-and-zucchini-tacos-126993 (may not work)