Roasted-Vegetable Tacos

Gluten Free
Health score
5%
Roasted-Vegetable Tacos
40 min.
6
216kcal

Suggestions


Are you ready to elevate your taco night with a burst of vibrant flavors and wholesome ingredients? Our Roasted-Vegetable Tacos are not only gluten-free but also packed with nutrition, making them a perfect choice for anyone looking to enjoy a delicious meal without compromising on health. In just 40 minutes, you can whip up a delightful dish that serves six, ensuring there's plenty to share with family and friends.

Imagine the aroma of fresh vegetables roasting in the oven, their natural sweetness intensifying as they caramelize to perfection. The combination of bell peppers, zucchini, mushrooms, and onions creates a colorful medley that not only pleases the eye but also tantalizes the taste buds. Topped with melted cheese and zesty salsa, these tacos are a feast for the senses.

Whether you're hosting a casual get-together, looking for a satisfying snack, or simply craving a flavorful appetizer, these Roasted-Vegetable Tacos are sure to impress. With a caloric count of just 216 kcal per serving, you can indulge guilt-free. Plus, the addition of fresh cilantro adds a refreshing touch that ties all the flavors together beautifully. Get ready to enjoy a delightful culinary experience that celebrates the goodness of vegetables in every bite!

Ingredients

  • medium bell pepper cut lengthwise into eighths
  • 0.3 teaspoon pepper red crushed
  • servings cilantro leaves fresh chopped
  • ounces mushrooms fresh sliced
  • ounces monterrey jack cheese shredded
  • medium onion cut into wedges
  • 0.8 cup salsa (any variety)
  • 0.5 teaspoon salt 
  • 12  taco shells 
  • medium zucchini cut into 1/4-inch slices

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 425F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  2. Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray.
  3. Sprinkle with salt and red pepper.
  4. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  5. Sprinkle cheese into taco shells. Top with vegetables and salsa.
  6. Sprinkle with cilantro.

Nutrition Facts

Calories216kcal
Protein14.27%
Fat45.9%
Carbs39.83%

Properties

Glycemic Index
38.83
Glycemic Load
10.14
Inflammation Score
-7
Nutrition Score
10.877391315025%

Flavonoids

Luteolin
0.12mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
4.04mg

Nutrients percent of daily need

Calories:215.58kcal
10.78%
Fat:11.26g
17.33%
Saturated Fat:5.38g
33.6%
Carbohydrates:21.99g
7.33%
Net Carbohydrates:18.57g
6.75%
Sugar:4.41g
4.9%
Cholesterol:16.82mg
5.61%
Sodium:604.41mg
26.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.88g
15.76%
Vitamin C:33.53mg
40.65%
Vitamin A:1023.56IU
20.47%
Calcium:185.81mg
18.58%
Phosphorus:185.61mg
18.56%
Manganese:0.29mg
14.41%
Fiber:3.42g
13.69%
Vitamin B6:0.27mg
13.52%
Vitamin B2:0.21mg
12.57%
Folate:44.2µg
11.05%
Magnesium:41.42mg
10.36%
Potassium:355.74mg
10.16%
Vitamin B3:1.72mg
8.58%
Zinc:1.28mg
8.55%
Selenium:5.7µg
8.14%
Vitamin B1:0.11mg
7.44%
Vitamin E:1mg
6.69%
Vitamin K:6.75µg
6.43%
Copper:0.13mg
6.42%
Iron:1mg
5.55%
Vitamin B5:0.47mg
4.71%
Vitamin B12:0.16µg
2.71%