Vegetable tostadas with tomato and parsley salsa

Try out this quick and easy Mexican recipe filled with chargrilled vegetables!

• 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
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 teaspoons olive oil
• 2 teaspoons lemon juice
• 8 Mission White Corn Tortillas
• 100g reduced-fat ricotta, crumbled (or vegetarian cheese)
• Rocket leaves, to serve

Energy 698kJ	Fat saturated 2.00g
Fat Total 5.00g	Carbohydrate sugars g
Carbohydrate Total 18.00g	Dietary Fibre 6.00g
Protein 9.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

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.