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Grilled Vegetable Tostadas
- 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 ground pepper
- 4 flour tortillas (10-inch or burrito-size)
- 3 cups store-bought fresh salsa or Fresh Tomato Salsa
- 4 ounces feta cheese crumbled (1 cup)
- 1 lime cut lengthwise into 4 wedges (optional), for serving
Directions:View on PBS Food
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