Rating: 4.04 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Everyday Food, July/August 2006

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Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

26 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
06/25/2011
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!