Grilled Vegetable Tostadas Recipe

Name: Grilled Vegetable Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 fresh ground pepper; 4 flour tortillas (10-inch or burrito-size); 3 cups Fresh Tomato Salsa (recipe below), or store-bought fresh salsa; 4 ounces feta cheese, crumbled (1 cup); 1 lime, cut lengthwise into 4 wedges (optional), for serving; 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded; 1/2 medium red onion, minced (1/2 cup); 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced; 1 small garlic clove, minced; 1/2 cup chopped fresh cilantro; 2 tablespoons fresh lime juice (from 1 lime); Coarse salt

Servings: persons

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 fresh ground pepper
4 flour tortillas (10-inch or burrito-size)
3 cups Fresh Tomato Salsa (recipe below), or store-bought fresh salsa
4 ounces feta cheese, crumbled (1 cup)
1 lime, cut lengthwise into 4 wedges (optional), for serving
1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
1/2 medium red onion, minced (1/2 cup)
1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 lime)
Coarse salt

1
Heat the grill to high; lightly oil the grates.
2
In separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet.
3
Drizzle with 2 tablespoons of the oil; season with salt and pepper.
4
Working in batches if necessary, remove each pile of vegetables from the baking sheet.
5
Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini.
6
Return all the vegetables to the baking sheet.
7
Slice the mushrooms into 1/2-inch-wide strips.
8
Set aside.
9
Brush the tortillas with the remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes.
10
Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini.
11
Using kitchen shears, snip scallions over the vegetables.
12
Top with the salsa, and sprinkle with the feta; serve with lime wedges, if desired.
13
Chop the tomatoes into 1/4-inch pieces; transfer to a medium bowl.
14
Add the onion, chile, garlic, cilantro, and lime juice; season generously with salt.
15
Mix to combine.
16
Let stand 15 minutes to develop flavor.
17
Salsa can be kept at room temperature up to 2 hours.
18
To store, transfer to an airtight container, and refrigerate up to 3 days.

716

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Vegetable Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Tostadas

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