1 red bell pepper
1 yellow bell pepper
1 medium summer squash
1 medium zucchini
1/2 purple onion
8-10 mushrooms
8-10 grape tomatoes
1 avocado
1 can mexicorn (the original recipe called to roast corn on the Cobb and then cut it off. I didn't have any on the cobb)
1 can black beans (drained and rinsed)
Sour cream
12 crispy corn taco shells
Directions:
Preheat oven to 450 degrees. Cut veggies into roughly equal sizes (about 2 inches) except tomatoes leave them whole. Quarter the avocado and leave in the skin. I drained the corn and roasted it with the rest of the veggies. The beans I just rinsed and cooled. Melt half a stick of butter and add a table spoon of taco seasoning. Coat all veggies with seasoned butter. Place veggies evenly on a buttered cookie sheet. The mushrooms cook a little faster than the others so you may want to put the on their own baking sheet. Bake for about 30 minutes, until the veggies are tender and slightly golden. Place all veggies on a platter and set for serving along with shells and condiments. Enjoy!
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