New This Month

Grilled-Vegetable Tostadas


Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2006


  • 3 tablespoons olive oil, plus more for grates
  • 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
  • 4 portobello mushrooms (1 pound total), stemmed
  • 1 1/2 bunches scallions, root ends trimmed
  • Coarse salt and ground pepper
  • 4 flour tortillas, (10-inch or burrito-size)
  • 3 cups store-bought fresh salsa, or Fresh Tomato Salsa
  • 4 ounces feta cheese, crumbled (1 cup)
  • 1 lime, cut lengthwise into 4 wedges (optional), for serving


  1. Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.

  2. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Reviews Add a comment

  • hcdanz1
    25 JUN, 2011
    This recipe was absolutely spectacular. Off-the-charts delicious, in fact. I served the tostadas with a fresh tomato salsa from Gourmet mag. One thing I will say- we did not get four servings out of it--it was too good to spread that far!
  • mizbelinda
    23 FEB, 2009
    Help! I am trying to find the recipe from this same episode for the grilled chicken with pumpkin seed sauce made with romaine lettuce. It was the "have you tried" item from #505. This one is great. I used spray instead of oil to cut the fat a little.
  • catherine495
    4 AUG, 2008
    Very easy and tasty
  • kathia
    22 JUL, 2008
    what can be subtituted for the mushrooms? Nobody eats them at our house. I was thinking maybe eggplant?
  • iamchanelle
    22 JUL, 2008
    we LOVE this recipe, and use it as a basic idea for all sorts of toppings. last night we grilled zukes and green onions along with the corn tortillas, and then topped them with shredded rotisserie chicken and homemade salsa. YUM.
  • everydaygourmet
    17 JUL, 2008
    I grill my veggies on disposable wooden skewers. That way you can cut them any way you want, and there's no need to dirty a sheet pan or skillet.
  • makinjeeps
    17 JUL, 2008
    How about if you just cut the zucc., in half the long way then cut it up after you grill it., sane with the others .? Thats how i do my veggies on the bbq without a basket
  • wduke2
    17 JUL, 2008
    My veggies would fall through also. Why can't you just put a small fry pan right on the grill and grill them outsiide. You won't get the grilled flavor but you won't use another appliance either, thus saving energy.
  • luvs2knit
    17 JUL, 2008
    I have problems with my vegetables falling through the grates and I don't have a grill basket, so I oven roasted the veggies in olive oil, and then put them on the grilled tortillas. We had pinto beans with jalapeno as a side. What a great healthy dinner!
  • goodness
    17 JUN, 2008
    I wonder if the new grill baskets would be helpful here?