Portobello-and-Zucchini Tacos

• 5 portobello mushrooms
• 2 tsp. dried oregano
• 2 tbsp. olive oil
• 1/4 c. water
• Coarse salt
• Freshly ground pepper
• 4 zucchini
• 1 red onion
• 8 corn tortillas
• 6 oz. Monterey Jack
• 1 c. grape or cherry tomatoes

1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper.
2. On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.
3. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
4. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds.
5. (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees F oven.)
6. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.
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portobello mushrooms, oregano, olive oil, water, salt, freshly ground pepper, zucchini, red onion, corn tortillas, grape

Taken from www.delish.com/recipefinder/portobello-zucchini-tacos-recipe-mslo0114 (may not work)