Grilled-vegie tostadas with tomato salsa
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
olive oil spray
4 large portobello mushrooms, thickly sliced
3 zucchini, thinly sliced diagonally
3 baby eggplants, thinly sliced lengthways
1 small sweet potato, thinly sliced
250g punnet cherry tomatoes, roughly chopped
1/2 small red onion
2 tablespoons roughly chopped coriander
2 teaspoons olive oil
1 teaspoon white wine vinegar
4 multigrain tortillas
75g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large non-stick grill pan with oil; set over medium–high heat. Cook mushroom, zucchini, eggplant and potato in batches for 5–10 minutes, or until vegies are golden and tender.
Step 2 Meanwhile, combine tomato, onion, coriander, olive oil and white wine vinegar in a small bowl to make salsa; mix well.
Step 3 Grill each tortilla for 1 minute per side until crisp.
Step 4 Place 1 tortilla on each plate; top with grilled vegies. Spoon salsa onto vegies, scatter with feta and serve.
About this recipe
First published: April 2014