Grilled Veggie Tostada

It has been so beautiful here so I tried to do as many meals outside on the grill as possible! 

First you grill your veggies, I used Zucchini, tomatoes, crimini mushrooms, and green onions. Use whatever you like or what you have on hand.

Then after chopping up the veggies rill the tortillas..a few minutes on each side should do...you just want to get them crispy

Time to assemble, layer on the vegetables then top with the feta cheese then let them sit with the lid down and flame off so the cheese will melt a little and the veggies will warm through

Pull off the grill, cut into quarters, top with a fresh tomatoe salsa or any of your favorite and enjoy!

•         3 tablespoons olive oil, plus more for grates
•         3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
• 4 portobello mushrooms (1 pound total), stemmed
• 1 1/2 bunches scallions, root ends trimmed
• Coarse salt and ground pepper
• 4 wheat tortillas (10-inch or burrito-size)
• 3 cups store-bought fresh salsa, or Fresh Tomato Salsa
• 4 ounces feta cheese, crumbled (1 cup)

Directions

1. Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
2. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta