Grilled Vegetable Tostadas 
Wednesday, October 15, 2014

Serving size: Serves 4

2-3 tablespoons olive oil, plus extra for grill
3 medium zucchini, cut in half and sliced
4 crimini mushrooms cut in half and thinly sliced
1 bunches scallions, root ends trimmed, cut in half
Coarse salt and pepper
4 (8-inch) flour tortillas
3 cups fresh tomato salsa
4 ounces feta cheese
1 lime, cut into wedges

1. Brush tortillas lightly with oil and heat Cast Iron Griddle at 470F.
2. Toast one tortilla at a time on griddle for about 2 minutes per side.
3. Set tortillas aside and let cool completely.
4. Heat Cast Iron Grill on Max/Sear and brush with oil.
5. Toss zucchini and mushrooms in olive oil until lightly coated and season with salt and pepper.
6. Transfer zucchini and mushrooms to grill, along with scallions. Season scallions with salt and pepper.
7. Cook vegetables for 3-4 minutes, turning as needed.
8. Transfer vegetables to covered dish to keep warm.
9. Build tostadas one at a time with prepared vegetables on toasted tortillas.
10. Sprinkle each tostada with feta cheese and serve with salsa and lime wedge.

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