- 6 roma tomatoes, halved, seeded and chopped
- 1/2 cup diced red onion
- 1 jalapeno, ribs and seeds removed, finely diced
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- juice of half a lime
- Kosher salt
- 3 tablespoons extra virgin olive oil, divided
- 1 zucchini, cut into 1/2-inch slices
- 1 green pepper, halved
- 2 large Portbello mushrooms, cleaned
- Coarse salt and black pepper
- 4 yellow corn tortillas
- 3/4 cup cheese, crumbled feta
- 1 lime, cut into 4 wedges for serving
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
First, make the salsa. Place the tomatoes, onion, jalapeño, garlic and cilantro in a bowl and gently mix. Squeeze the lime over the top and sprinkle generously with the kosher salt. Mix to combine. Let the salsa stand for about 15 minutes for the flavors to develop. The salsa can be stored in an airtight container in the refrigerator for up to 1 week.
Heat the grill to high. Spread the vegetables on a baking sheet; drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Use your hands to mix everything together, making sure all the vegetables are coated with oil.
Turn the grill down to medium-high heat. Place the vegetables in a single layer on the grill and grill, turning once, until lightly browned and tender, about 6 to 8 minutes. Return all vegetables to the baking sheet. Slice the portobellos and bell pepper into thin strips. Set the vegetables aside.
Brush the tortillas with the remaining tablespoon of oil; grill, turning frequently, until browned and crispy, about 2 minutes. Place a tortilla on each plate, cover evenly with vegetables. Sprinkle with two tablespoons of Feta cheese, then top with salsa. Serve with a lime wedge.