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Grilled vege tostadas with tomato salsa

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • spray oil
  • 4 large portobello mushrooms, thickly sliced
  • 3 courgettes, thinly sliced diagonally
  • 1 large eggplant, thinly sliced lengthways
  • 1 small kumara, thinly sliced
  • 250g punnet cherry tomatoes, roughly chopped
  • ½ small red onion
  • 2 tablespoons roughly chopped fresh coriander
  • 2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 4 wholegrain tortillas
  • 75g feta cheese, crumbled
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Spray a large non-stick grill pan with oil. Set over a medium-high heat. Cook mushrooms, courgettes, eggplant and kumara in batches for 5-10 minutes or until vegetables are golden and tender.

    2 Meanwhile, to make salsa, combine tomatoes, onion, coriander, olive oil and vinegar in a small bowl. Mix well.

    3 Grill each tortilla side for 1 minute until crisp.

    4 Place 1 tortilla on each plate and top with grilled veges. Spoon salsa onto vegetables, scatter with feta and serve.

    Variations

    Make it gluten free: Use gluten-free tortillas.

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