Grilled Vegetable Tostadas

Grilled Vegetable Tostadas

Health Rating
Prep Cook Ready in Servings
30 min 15 min 45 min 4
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Ingredients


8 stalk(s) Green onion, scallion, ramp (trimmed)
1 fruit Lime (cut into 4 wedges)
3 tbsp Olive oil
4 medium mushroom(s) Portobello mushroom (stemmed)
3 cup Salsa, ready-to-serve
1/4 tsp Salt and pepper (to taste)
4 large tortilla(s) Wheat flour tortilla
1 medium Zucchini (cut into 1/2 inch size slices on diagonal)

Instructions


Heat the grill to high, lightly oil the grates.

In separate piles, arrange the zucchini, mushrooms and scallions on a baking sheet. Drizzle with 2 tablespoons of oil; season with salt and pepper.

Working in batches if necessary, remove each pile of vegetables from the baking sheet. Grill, turning once, until lightly browned and tender: 2 minutes for scallions, 6 minutes for mushrooms, 8 minutes for zucchini.

Return all vegetables to the baking sheet. Slice the mushrooms into 1/2 inch wide strips and set aside.

Brush tortillas with 1 tablespoon of oil; grill, turn frequently until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using Kitchen sheers, snip scallions over the vegetables.

Top with salsa, and optional to sprinkle with feta.

Nutrition Facts

Per Portion

Calories 441  
Calories from fat 146  
Calories from saturated fat 25.5  
Total Fat 16.2  g
Saturated Fat 2.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.2  g
Monounsaturated Fat 10.3  g
Cholesterol 0  mg
Sodium 1880  mg
Potassium 1128  mg
Total Carbohydrate 62  g
Dietary Fiber 8.6  g
Sugars 11.8  g
Protein 12.0  g

Dietary servings

Per Portion


Fruit 0.3
Grain 2.1
Vegetables 3.3

Energy sources


Pygal 56% 466.159471096 211.631537523 33% 293.245015892 208.177072226 11% 350.618822255 112.315002 56% 33% 11% Carbohydrates Fat Protein
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