Grilled Vegetable Tostadas

10 30 404
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Grilled Vegetable Tostadas
Health Highlights


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)


  1. Heat the grill to high, lightly oil the grates.
  2. In separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet. Drizzle with oil; season with salt and pepper.
  3. 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.
  4. Return all vegetables to the baking sheet.
  5. 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.
  6. 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.

Nutrition Facts

Per Portion

Calories 404
Calories from fat 193
Calories from saturated fat 37
Total Fat 21.4 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 11.7 g
Cholesterol 16.6 mg
Sodium 798 mg
Potassium 645 mg
Total Carbohydrate 44 g
Dietary Fiber 6.1 g
Sugars 5.0 g
Protein 11.5 g

Dietary servings

Per Portion

Fruit 0.3
Grain 2.1
Milk Alternative 0.4
Vegetables 2.1

Energy sources


Meal Type(s)