Grilled Vegetable Tostadas

• 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

1. Heat the grill to high; lightly oil the grates.
2. In separate piles, arrange the zucchini, mushrooms, and scallions on a baking sheet.
3. Drizzle with 2 tablespoons of the oil; season with salt and pepper.
4. Working in batches if necessary, remove each pile of vegetables from the baking sheet.
5. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini.
6. Return all the vegetables to the baking sheet.
7. Slice the mushrooms into 1/2-inch-wide strips.
8. Set aside.
9. Brush the tortillas with the remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes.
10. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini.
11. Using kitchen shears, snip scallions over the vegetables.
12. Top with the salsa, and sprinkle with the feta; serve with lime wedges, if desired.
13. Chop the tomatoes into 1/4-inch pieces; transfer to a medium bowl.
14. Add the onion, chile, garlic, cilantro, and lime juice; season generously with salt.
15. Mix to combine.
16. Let stand 15 minutes to develop flavor.
17. Salsa can be kept at room temperature up to 2 hours.
18. To store, transfer to an airtight container, and refrigerate up to 3 days.

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

Taken from www.epicurious.com/recipes/food/views/grilled-vegetable-tostadas-383251 (may not work)