Grilled Vegetable Tostadas

• 1/4 cup lemon juice
• 2 tablespoons taco seasoning mix
• 1 teaspoon finely chopped fresh garlic
• 2 medium (3 cups) red and/or yellow bell peppers, cut into 1-inch pieces
• 1 medium (1 cup) zucchini, sliced 1/2-inch
• 1 (8-ounce) package sliced mushrooms
• 8 (6-inch) tostada shells, warmed
• 1 cup refried beans, warmed
• 1 cup shredded hot pepper Monterey Jack cheese

1. Combine lemon juice, taco seasoning mix and garlic in resealable plastic food bag; add vegetables.
2. Tightly seal bag.
3. Turn bag several times to coat vegetables well.
4. Marinate 30 minutes.
5. Remove vegetables from bag; reserve marinade.
6. Heat gas grill to medium or charcoal grill until coals are ash white.
7. Alternately thread vegetables onto skewers.
8. Brush vegetables with remaining seasoning mixture.
9. Grill kabobs, turning once and brushing with reserved marinade mixture, 6-8 minutes or until vegetables are tender.
10. Remove vegetables from skewers.
11. Spread 2 tablespoons refried beans onto each tostada shell; top with vegetables and 2 tablespoons cheese.
12. Repeat with remaining ingredients.

lemon juice, taco, fresh garlic, bell peppers, zucchini, mushrooms, tostada shells, beans, pepper

Taken from www.landolakes.com/recipe/808/grilled-vegetable-tostadas (may not work)