I'm having my friend over for dinner this weekend, and I'm going to bust out the new grill pan for something different and new: these grilled vegetable tostadas.
It makes perfect sense: people grill pizza, so why not grill tortillas? I love feta cheese, but if you're less of a fan, you can always substitute another cheese, like Mexican chihuahua, for instance. To get this easy recipe, read more. From Everyday Food magazine
Ingredients 3 tablespoons olive oil, plus more for grates Directions Serves 4.
Grilled Vegetable Tostadas
3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
4 portobello mushrooms (1 pound total), stemmed
1 1/2 bunches scallions, root ends trimmed
Coarse salt and ground pepper
4 flour tortillas (10-inch or burrito-size)
3 cups store-bought fresh salsa
4 ounces feta cheese, crumbled (1 cup)
1 lime, cut lengthwise into 4 wedges (optional), for serving
From Everyday Food magazine
3 tablespoons olive oil, plus more for grates