Grilled vege tostadas with tomato salsa
Reviewed by our expert panelServes: 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 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
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.
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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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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