Roasted-Vegetable Tacos | Food Stuff

Ingredients

• 1 medium bell pepper, cut lengthwise into eighths
• 1/4 teaspoon crushed red pepper
• 1 cup sliced fresh mushrooms (3 ounces)
• 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
• 1 medium onion, cut into wedges
• 3/4 cup Old El Paso® salsa (any variety)
• 1/2 teaspoon salt
• 12 Old El Paso® taco shells
• 1 medium zucchini, cut into 1/4-inch slices