Grilled vege tostadas with tomato salsa

Serves: 4

Time to make: 30 mins

Ingredients

spray oil
4 large portobello mushrooms, thickly sliced
3 courgettezucchiniXszucchini, summer squashX, thinly sliced diagonally
1 large eggplantaubergineX, thinly sliced lengthways
1 small kumarasweet-potatoX, thinly sliced
250g punnet cherry tomatoes, roughly chopped
½ small red onion
2 tablespoons roughly chopped fresh coriandercilantroX
2 teaspoons olive oil
1 teaspoon white wine vinegar
4 wholegrain tortillas
75g feta cheese, crumbled

Instructions

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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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Nutrition Info (per serve)

Calories 297 cal

Kilojoules 1240 kJ

Protein 12 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 10 g

Sodium 570 mg

Calcium 140 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.