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Sunday BBQ: Grilled Vegetable Tostadas


I'm having my friend over for dinner this weekend, and I'm going to bust out the new grill pan for something different and new: these grilled vegetable tostadas.

It makes perfect sense: people grill pizza, so why not grill tortillas? I love feta cheese, but if you're less of a fan, you can always substitute another cheese, like Mexican chihuahua, for instance. To get this easy recipe, read more.

Grilled Vegetable Tostadas

Grilled Vegetable Tostadas

Grilled Vegetable Tostadas

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
4 ounces feta cheese, crumbled (1 cup)
1 lime, cut lengthwise into 4 wedges (optional), for serving

Directions

  1. Heat grill to high; lightly oil grates.
  2. 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.
  3. 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.
  4. Slice mushrooms into 1/2-inch-wide strips. Set aside.
  5. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes.
  6. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini.
  7. Using kitchen shears, snip scallions over vegetables.
  8. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Serves 4.

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