3.339
Grilled-Vegetable TostadasTry topping these with our fresh tomato salsa, made in the summer when the fruits are most flavorful.
  • 3 tablespoons olive oil, plus more for grates
  • 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
  • 4 portobello mushrooms (1 pound total), stemmed
  • 1 1/2 bunches scallions, root ends trimmed
  • Coarse salt and ground pepper
  • 4 flour tortillas, (10-inch or burrito-size)
  • 3 cups store-bought fresh salsa, or <u>Fresh Tomato Salsa</u>
  • 4 ounces feta cheese, crumbled (1 cup)
  • 1 lime, cut lengthwise into 4 wedges (optional), for serving
servings:4
  1. Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
  2. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.
35 min35 min35 min

Grilled-Vegetable Tostadas

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    star33.33
    9 ratings
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Try topping these with our fresh tomato salsa, made in the summer when the fruits are most flavorful.
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Ingredients

  • 3 tablespoons olive oil, plus more for grates
  • 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
  • 4 portobello mushrooms (1 pound total), stemmed
  • 1 1/2 bunches scallions, root ends trimmed
  • Coarse salt and ground pepper
  • 4 flour tortillas, (10-inch or burrito-size)
  • 3 cups store-bought fresh salsa, or <u>Fresh Tomato Salsa</u>
  • 4 ounces feta cheese, crumbled (1 cup)
  • 1 lime, cut lengthwise into 4 wedges (optional), for serving

Directions

  1. 1Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
  2. 2Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Browse Recipe

7 USER REVIEWS
  • one more thing

    star44

    This Looks really Good, BUT adding asparagus would be great
  • pretty good

    star44

    Thank you for the veggie recipe! I hope we will see more . . .
  • Mozzarella Cheese

    star33

    Mozzarella cheese goes great with zucchini and mushroomy stuff. I'd try that with grilled veg. and agree that garlic and olive oil a must.
  • olddog

    star55

    krypto if you don't like don't read it hate is a strong word pal
  • oh this???

    star11

    I hate people that use the word "veggies".
    ...oh and please don't call that nonsense a "tostada".

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