Name: Vegetable tostadas with tomato and parsley salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: mexican
Ingredients: 4 large flat mushrooms, thickly sliced; 3 zucchini, trimmed, thinly sliced diagonally; 1 eggplant, thinly sliced into rounds; 300g butternut pumpkin, peeled, seeded, thinly sliced; 1/2 small red onion, finely chopped; 200g punnet Perino grape tomatoes, coarsely chopped; 40.00 ml coarsely chopped fresh flat-leaf parsley; 9.20 gm olive oil; 10.60 gm lemon juice; 8 White Corn Tortillas; 100g reduced-fat ricotta, crumbled (or vegetarian cheese); Rocket leaves, to serve

Vegetable tostadas with tomato and parsley salsa

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Savor the flavors of Mexico with this simple grilled veggie dish!

Ingredients:

4 large flat mushrooms, thickly sliced
3 zucchini, trimmed, thinly sliced diagonally
1 eggplant, thinly sliced into rounds
300g butternut pumpkin, peeled, seeded, thinly sliced
1/2 small red onion, finely chopped
200g punnet Perino grape tomatoes, coarsely chopped
40.00 ml coarsely chopped fresh flat-leaf parsley
9.20 gm olive oil
10.60 gm lemon juice
8 White Corn Tortillas
100g reduced-fat ricotta, crumbled (or vegetarian cheese)
Rocket leaves, to serve

Instructions:

Prepare the barbecue or chargrill by lightly spraying it with olive oil spray and heating it over medium-high heat. Cook the mushroom, zucchini, eggplant, and pumpkin in batches for 2-3 minutes on each side until tender. Transfer the cooked vegetables to a plate.
Combine the onion, tomato, parsley, oil, and lemon juice in a small bowl.
Chargrill the tortillas for 1 minute on each side until they are crisp. Place the tortillas on serving plates, top them with the grilled vegetables and tomato mixture, sprinkle with ricotta, and serve with rocket leaves.

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