Grilled Vegetable Tostadas
Think of these as open-faced Mexican sandwiches, topped with grilled summer vegetables, tangy feta cheese, and fresh tomato salsa.
在gredients
Serves 4
Fresh Tomato Salsa
Step 1
热量高的烧烤;轻石油上的格栅。在separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons 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 1/2-inch-wide strips. Set aside.
Step 2
Brush the tortillas with the remaining tablespoon 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.
Fresh Tomato Salsa
Step 3
Chop the tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add the onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days.
