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Grilled-Vegetable Tostadas

Try topping these with our fresh tomato salsa, made in the summer when the fruits are most flavorful.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled-Vegetable Tostadas

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 (13)

  • spiderflower 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?

  • goodness 17 Jun, 2008

    I wonder if the new grill baskets would be helpful here?

  • v_gan 17 Jun, 2008

    These are fantastic! I'm vegan, so I left off the feta. I also went with the fresh tomato salsa instead of store-bought (and I'm so glad I did!). Really great, healthy recipe.

  • sweetsugarjunkies 17 Jun, 2008

    you can also use Queso Cotija its also a crumblie cheese that is great fresh, on taco's and any mexcican dish

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