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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
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

Method

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.
Step 2 Meanwhile, place the onion, tomato, parsley, oil and lemon juice in a small bowl and stir to combine.
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.

Vegetable tostadas with tomato and parsley salsa

How to make Vegetable tostadas with tomato and parsley salsa

Ingredients

Method