star Grilled Vegetable Tostadas Rated 5.0 stars by 1 users PIC Induction Cooktop Share on Twitter Share on Facebook Share on Pinterest Share on Whatsapp Category Main Dishes Servings 4 servings Author NuWave Ingredients2-3 tablespoons olive oil, plus extra for grill 3 medium zucchini, cut in half and sliced 4 crimini mushrooms cut in half and thinly sliced 1½ bunches scallions, root ends trimmed, cut in half Coarse salt and pepper 4 (8-inch) flour tortillas 3 cups fresh tomato salsa 4 ounces feta cheese 1 lime, cut into wedges DirectionsBrush tortillas lightly with oil and heat Cast Iron Griddle at 470°F. Toast one tortilla at a time on griddle for about 2 minutes per side. Set tortillas aside and let cool completely. Heat Cast Iron Grill on Max/Sear and brush with oil. Toss zucchini and mushrooms in olive oil until lightly coated and season with salt and pepper. Transfer zucchini and mushrooms to grill, along with scallions. Season scallions with salt and pepper. Cook vegetables for 3-4 minutes, turning as needed. Transfer vegetables to covered dish to keep warm. Build tostadas one at a time with prepared vegetables on toasted tortillas. Sprinkle each tostada with feta cheese and serve with salsa and lime wedge. Recipe Note Slice vegetables uniformly to ensure even cooking.Turn the vegetables as needed while cooking to prevent burning on one side. Share: Previous Fish Tacos Next Cranberry Sauce Leave a Comment Your email address will not be published. Comment Your Name* Your Email*