Grilled Vegetable Tostadas

This is a filling vegetarian dinner that you could easily serve with grilled meat if you wanted. They get rave reviews whenever I serve them!

Grilled Vegetable Tostadas
from Everyday Food issue #34

Olive oil
3 medium zucchini cut on diagonal in 1/2" wide slices
4 portobello mushrooms, stemmed (or several baby bellas)
6-9 scallions, root ends trimmed
4 flour (whole grain preferred!) or corn tortillas
fresh salsa (store bought or homemade, but fresh)
4 oz feta cheese, crumbled
1 lime cut into edges for serving

1. Heat grill to high; lightly oil grates. Arrange vegetables on a baking sheet. Drizzle with oil and brush. Working in batches if necessary, grill, turning once, until lightly browned and tender.
2 minutes for scallions
6 minutes for mushrooms
8 minutes for zucchini
Return all vegetables to baking sheet, slice mushrooms to 1/2" wide strips, set aside.

2. Brush tortillas with oil; grill, turning frequently, until browned & very crispy, about 2 minutes. Place 1 tortilla on each serving plate, cover evenly with mushrooms & zucchini. using kitchen shears, snip scallions over vegetables. Top with salsa, sprinkle with feta, and serve with lime wedges if desired.

Enjoy! You could also grill eggplant for this dish if you like.