Roasted-Vegetable Tacos

1 cup sliced fresh mushrooms (3 ounces)

1 medium onion, cut into wedges

1 medium bell pepper, cut lengthwise into eighths

1 medium zucchini, cut into 1/4-inch slices

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

12 Old El Paso® taco shells

3/4 cup Old El Paso® salsa (any variety)

Chopped fresh cilantro, if desired