You may also like
Categories:
olive oil zucchini portobello mushrooms bunches scallions salt flour tortillas tomato salsa Feta cheese lime tomatoes red onion serrano chile garlic fresh cilantro lime juice salt
Viewed: 27 - Published at: 3 months agoIngredients
- 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 fresh ground pepper
- 4 flour tortillas (10-inch or burrito-size)
- 3 cups Fresh Tomato Salsa (recipe below), or store-bought fresh salsa
- 4 ounces feta cheese, crumbled (1 cup)
- 1 lime, cut lengthwise into 4 wedges (optional), for serving
- 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
- 1/2 medium red onion, minced (1/2 cup)
- 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
- 1 small garlic clove, minced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (from 1 lime)
- Coarse salt
Method
- Heat the grill to high; lightly oil the grates.
- In separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet.
- Drizzle with 2 tablespoons of the oil; season with salt and pepper.
- Working in batches if necessary, remove each pile of vegetables from the 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 the vegetables to the baking sheet.
- Slice the mushrooms into 1/2-inch-wide strips.
- Set aside.
- Brush the tortillas with the 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 the vegetables.
- Top with the salsa, and sprinkle with the feta; serve with lime wedges, if desired.
- Chop the tomatoes into 1/4-inch pieces; transfer to a medium bowl.
- Add the onion, chile, garlic, cilantro, and lime juice; season generously with salt.
- Mix to combine.
- Let stand 15 minutes to develop flavor.
- Salsa can be kept at room temperature up to 2 hours.
- To store, transfer to an airtight container, and refrigerate up to 3 days.
