Food & Cooking Recipes Lunch Recipes Grilled-Vegetable Tostadas 4.0 (26) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest. Ingredients 3 tablespoons olive oil, plus more for grates 3 medium zucchini (1 ½ pounds total), cut into ½-inch-wide slices on the diagonal 4 portobello mushrooms (1 pound total), stemmed 1 ½ 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 Directions 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. 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. Rate it Print