Grilled vege tostadas with tomato salsa

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.