Try seasoning your toast with fresh tomato sauce, which is made in the summer when fruit is freshest.
Ingredients for 4 people
- 3 tablespoons olive oil, more for grating
- Cut 700g of zucchini diagonally into 1cm width.
- 450 g mushrooms (portobello) (with stem)
- 1 1/2 bunch chives
- coarse salt and coarsely ground pepper
- 4 large flour tortillas
- 3 cups fresh tomato sauce (purchased or “homemade”)
- 115 g (1 cup) crumbled feta cheese
- 1 lemon, cut lengthwise into quarters (optional) and serve
Preparation:
Heat the grill to high heat. Lightly grease the grill.
Arrange the zucchini, mushrooms, and green onions in separate piles on a baking sheet.
Pour in 2 tablespoons of oil. Season with salt and pepper. Work in batches if necessary. Remove each pile of vegetables from the baking sheet. Cook, turning once, until lightly browned and softened, about 2 minutes for green onions, 6 minutes for mushrooms, and 8 minutes for zucchini.
Return all vegetables to baking sheet. Cut the mushrooms into 1cm wide strips. Set aside.
Brush remaining 1 tablespoon oil over tortillas. Roast tortillas, turning frequently, until golden brown and crispy, about 2 minutes.
Place a tortilla on each plate. Cover evenly with mushrooms and zucchini. Use kitchen shears to cut the chives and place them on top of the other vegetables.
Cover with sauce and sprinkle with feta cheese.
Serve with lemon wedges if desired.
