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richard-franken
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Healthy Food
Grilled vege tostadas with tomato salsa
oil spray4 large portobello mushrooms, thickly sliced
3 courgettes, thinly sliced diagonally1 large eggplant, thinly sliced lengthways
1 small kumara, thinly sliced250g punnet cherry tomatoes, roughly chopped
1/2 small red onion2 tablespoons roughly chopped fresh coriander
2 teaspoons olive oil1 teaspoon white wine vinegar
4 wholegrain tortillas75g feta cheese, crumbled
InstructionsStep 1Spray a large non-stick grill pan with oil. Set over a
medium-high heat. Cook mushrooms, courgettes, eggplant and kumara in batches for 5-10 minutes or until vegetables are
golden and tender.Step 2Meanwhile, to make salsa, combine tomatoes, onion,
coriander, olive oil and vinegar in a small bowl. Mix well.Step 3Grill each tortilla side for 1 minute until crisp.
Step 4Place 1 tortilla on each plate and top with grilled veges. Spoon salsa onto vegetables, scatter with feta and serve.