Grilled vege tostadas with tomato salsa
Serves: 4
Time to make: 30 mins
Total cost: $21.00 / $5.25 per serve
(at time of publication)
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
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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.
Subscribe now for more delicious vegetarian recipes delivered straight to your door!
Nutrition Info (per serve)
-
Calories 297cal
-
Kilojoules 1240kJ
-
Protein 12g
-
Total fat 12g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 9g
-
Dietary fibre 10g
-
Sodium 570mg
-
Calcium 140mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
