Roasted vegetable & feta tostada

Roasted vegetable & feta tostada

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A Mexican-inspired crispy, oven-toasted tortilla with roasted vegetables and a zingy tomato and avocado salsa

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
443
protein
12g
carbs
48g
fat
24g
saturates
4g
fibre
10g
sugar
11g
salt
1.2g

Ingredients

  • 325g pack frozen grilled vegetables (we used Ocado essentials)
  • 1 tsp Mexican seasoning
  • 1 small avocado, peeled, stoned and chopped
  • juice 1 lime
  • 75g cherry tomatoes, halved
  • 2 small flour tortillas
  • 2 handfuls rocket
  • 2 tbsp light feta cheese, crumbled

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Method

  1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
  2. Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta.

Recipe from Good Food magazine, October 2011

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Comments

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louisawalrond's picture

This is great with some sour cream!

cwest-'s picture
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Yummmmmmm

nekineko's picture
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one of my favs though prefer it with baby spinach instead of rocket

victoria29's picture
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I tried this tonight! I really enjoyed it, although I altered the recipe slightly - I left out the rocket and the avocado haha. I didn't buy pre packed veg, I just chopped up mushrooms, a courgette and a pepper. Next time my husband said he would like chorizo in it - I could be vegetarian but he would struggle with that! We ate it like a pizza, so not rolled up and with rice. Yum!

muesli1's picture

Excuse me for being a bit thick or 'challenged' in the kitchen, but is this supposed to be eaten with a knife & fork or rolled up?
Thanks

carmha's picture
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This recipe is truly amazing! My husband couldn't stop praising it (give me more recipes like that!), and said we must definitely have it again. I used 500g of chopped aubergine and peppers which I mixed with 1 tsp cajun seasoning, and roasted at 200C for about 30 minutes before cooking the tortillas. (The cajun spice made the mix quite spicy). I topped the dish with a dollop of Greek yoghurt and a scattering of grated cheddar.
I thought this wouldn't be filling, but it really was. Did two tortillas for my husband, one for me.

katieb47's picture
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This was really lovely - used a bag of chargrilled frozen veg (Tesco - 750g and really needed all of them inspite of the recipe saying about half that quantity). Not sure what Mexican seasoning is but just sprinkled with chilli flakes and cumin as well as sea salt and ground black pepper which went down a treat. Made it a little more indulgent with sour cream and the whole dish was delightful. Will definitely do again and probably come up with a few variations - my daughter suggested char grilled chicken strips as a bit 'fajita-like'. Might try goats cheese instread of feta next time.

annaberty's picture
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This was delicious and so easy. Although reluctant to use pre-prepared frozen veggies I did, and it worked really well as they had that chargrilled flavour I couldn't have got myself. The roasted veg pack I bought also had sliced potatoes in it which added a bit more substance to the meal. I also added diced chorizo to the vegetables, and made a salsa of finely chopped tomato, red onion, chilli and lime juice to drizzle over. Could also add sour cream or guacamole. Really tasty!!

lynetterice's picture
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This recipe is so simple to make but tastes amazing and is very healthy too - definitely recommended. I couldn't get hold of frozen grilled veg so just chopped up loads of aubergines, courgettes, peppers and onions and roasted them for around 40 minutes.

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