Grilled vege tostadas with tomato salsa
4 large portobello mushrooms, thickly sliced
3 courgettes, thinly sliced diagonally
1 large eggplant, thinly sliced lengthways
1 small kumara, thinly sliced
250g punnet cherry tomatoes, roughly chopped
1/2 small red onion
2 tablespoons roughly chopped fresh coriander
2 teaspoons olive oil
1 teaspoon white wine vinegar
4 wholegrain tortillas
75g feta cheese, crumbled
Total fat 12g
Saturated fat 4g
Dietary fibre 10g
1 Spray 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.
2 Meanwhile, to make salsa, combine tomatoes, onion, coriander, olive oil and vinegar in a small bowl. Mix well.
3 Grill each tortilla side for 1 minute until crisp.
4 Place 1 tortilla on each plate and top with grilled veges. Spoon salsa onto vegetables, scatter with feta and serve.
Make it gluten free: Use gluten-free tortillas.
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