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Vegetable tostadas with tomato and parsley salsa

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For a fast and light family meal, you can’t go past these vegetable tostadas. Bursting with smoky and tangy flavours, they’re a great meat-free option everyone will love.

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes
Vegetable tostadas with tomato and parsley salsa

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
  • ½ small red onion, finely chopped
  • 200g punnet Perino grape tomatoes, coarsely chopped
  • 2 tbs coarsely chopped fresh flat-leaf parsley
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 8 Mission White Corn Tortillas
  • 100g reduced-fat ricotta, crumbled
  • Rocket leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Lightly spray a barbecue or chargrill with olive oil spray and heat over medium-high heat. Cook the mushroom, zucchini, eggplant and pumpkin, in batches, for 2-3 mins each side or until tender. Transfer to a plate.

  2. Step 2

    Meanwhile, place the onion, tomato, parsley, oil and lemon juice in a small bowl and stir to combine.

  3. Step 3

    Cook the tortillas on the chargrill for 1 min each side or until crisp. Place the tortillas on serving plates. Top with the grilled vegetables and tomato mixture. Sprinkle over the ricotta and serve with rocket leaves.