Enjoy a Mexican twist with these seriously delicious tostadas

Ingredients:

1. 3 tbsp JARAMARTIN Extra Virgin Olive Oil, plus more for grates；

2. 3 green zucchini (organic), cut into 1/2-inch-wide slices on the diagonal；

3. 12 button mushrooms；

4. 1 1/2 bunches scallions (organic), root ends trimmed；

5. SOSALT Coarse Sea Salt and MASTER FOODS Black Peppercorns (Cracked)；

6. 4 Mission 10″ Whole Wheat Tortillas；

7. 3 cups Mango Salsa；

8. 1 cup ARLA Apetina Crumbled Feta Cheese；

9. 1 lime, cut lengthwise into 4 wedges (optional), for serving。

Preparation:

1. Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper.

2. Grill until lightly browned and tender, turning once. Return all vegetables to baking sheet. Slice mushrooms into strips. Set aside.

3. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes.

4. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini.

5. Snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.