Grilled Vegetable Tostadas

Health Highlights

Ingredients

8 stalk(s)	Green onion (trimmed)
1 medium	Zucchini (cut into 1/2 inch size slices on diagonal)
4 medium mushroom(s)	Portobello mushroom (Slice the mushrooms into 1/2 inch wide strips)
2 tbsp	Olive Oil, Extra Virgin (for vegetables)
1 pinch	Salt and pepper (to taste)
1/2 cup	Salsa, ready-to-serve
1 fruit	Lime (cut into wedges)
4 large tortilla(s)	Wheat flour tortilla
1 tbsp	Olive Oil, Extra Virgin (for tortillas)
1/2 cup	Feta cheese (optional)

Heat the grill to high, lightly oil the grates.
In separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 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.
Brush tortillas with olive 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 sheers, snip scallions over the vegetables.
Top with salsa, and option to sprinkle with feta. Serve with a lime wedge on the side.

Extra Veggies

Substitute or add other vegetables like bell peppers, eggplant, tomatoes, and onions.

Calories 422

Calories from fat 179

Calories from saturated fat 52

Total Fat 19.9 g

Saturated Fat 5.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.0 g

Monounsaturated Fat 10.7 g

Cholesterol 16.6 mg

Sodium 814 mg

Potassium 742 mg

Total Carbohydrate 51 g

Dietary Fiber 5.5 g

Sugars 5.7 g

Protein 12.7 g