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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

oil spray
4 large portobello mushrooms, thickly sliced
3 courgetteszucchini, 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

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.

Nutrition Info (per serve)

Kilojoules 1240kJ

Calories 297cal

Protein 12g

Total fat 12g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 9g

Dietary fibre 10g

Sodium 570mg

Calcium 140mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.