Grilled Vegetable Tostadas
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, sliced
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 2 courgettes, sliced
- 250g chestnut mushroom, halved
- 4x gluten free tortilla wraps
- 3 tbsp nutritional yeast
- 2 tbsp ground almonds
- ½ tsp sea salt
- ½ tsp garlic powder
- 5-6 basil leaves
How to Make It
Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray.
Place the onion, garlic, pepper, mushroom and courgette onto the baking tray and roast in the oven for 20-25 minutes.
Heat a grill to high
Place the tortilla wraps on a tray to fit under the grill (you may need to do this in batches.
Divide the vegetables between the tortilla wraps, spreading over evenly.
Mix the ground almonds, nutritional yeast, salt and garlic powder together and scatter over the vegetables and tear over the basil leaves.
Place the wraps under the grill for 3-4 minutes each until the top of a crusty. Serve.
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