Grilled Vegetable Tostadas

posted by 8 years ago


3 Tbs. Newman’s Own Organics – extra virgin olive oil, plus more for grates

3 medium zucchini cut into ½ - inch - wide slices on the diagonal

4 portobello mushrooms, stemmed

1 ½ bunches scallions, root ends trimmed

Coarse salt and ground pepper

4 Don Pancho Tortilla Wraps

3 cups Santa Fe Packing Company – Chunky Chunky Salsa-mild

4 oz. feta cheese, crumbled

1 lime, cut lengthwise into 4 wedges for serving


Heat the grill to high; lightly oil the grates. In separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 Tbs. of the oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from the 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 the vegetables to the baking sheet. Slice the mushrooms into ½ - inch - wide strips. Set aside. Brush the tortillas with the remaining 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 the vegetables. Top with the salsa, and sprinkle with the feta; serve with lime wedges, if desired.

tags:  salsas, vegetarian, vegetables, tostadas, miscellaneous
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