Grilled Vegetable Tostadas

Name: Grilled Vegetable Tostadas
Yield: Serves 4
Ingredients: 3 tablespoons olive oil, plus more for grates; 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 fresh ground pepper; 4 flour tortillas (10-inch or burrito-size); 3 cups Fresh Tomato Salsa (recipe below), or store-bought fresh salsa; 4 ounces feta cheese, crumbled (1 cup); 1 lime, cut lengthwise into 4 wedges (optional), for serving; 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded; 1/2 medium red onion, minced (1/2 cup); 1 jalapeño or serrano chile (ribs and seeds removed for less heat, if desired), minced; 1 small garlic clove, minced; 1/2 cup chopped fresh cilantro; 2 tablespoons fresh lime juice (from 1 lime); Coarse salt

December 14, 2011

Think of these as open-faced Mexican sandwiches, topped with grilled summer vegetables, tangy feta cheese, and fresh tomato salsa.

Recipe information

Yield
Serves 4

Ingredients

3 tablespoons olive oil, plus more for grates

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 fresh ground pepper

4 flour tortillas (10-inch or burrito-size)

3 cups Fresh Tomato Salsa (recipe below), or store-bought fresh salsa

4 ounces feta cheese, crumbled (1 cup)

1 lime, cut lengthwise into 4 wedges (optional), for serving

Fresh Tomato Salsa

1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded

1/2 medium red onion, minced (1/2 cup)

1 jalapeño or serrano chile (ribs and seeds removed for less heat, if desired), minced

1 small garlic clove, minced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice (from 1 lime)

Coarse salt

Preparation

Step 1
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 the 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, and 8 minutes for zucchini. Return all the vegetables to the baking sheet. Slice the mushrooms into 1/2-inch-wide strips. Set aside.
Step 2
Brush the tortillas with the 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 the vegetables. Top with the salsa, and sprinkle with the feta; serve with lime wedges, if desired.
Fresh Tomato Salsa
Step 3
Chop the tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add the onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsTostada Zucchini Squash Vegetable Portobello Mushroom Mushroom Scallion Onion Root Vegetable Feta Cheese Dairy Main Dinner Nut Free Vegetarian Easy Grilling Summer Cookbooks

Recipe information

Ingredients

Fresh Tomato Salsa

Preparation

Step 1

Step 2

Fresh Tomato Salsa

Step 3

Recipe notes