- olive oil - 3 items. spoons
- zucchini - 3 pieces
- fungus Portobello - 4 pieces
- a bunch of green onions - 5.5 Pieces
- Salt and ground pepper - - To taste
- tortillas - 4 pieces
- tomato salsa - 3 cups
- feta cheese - 120 grams
- lime - 1 piece
Heat the grill to a high temperature, lightly grease the grill with oil. Put the zucchini, mushrooms and onions on a baking sheet. Pour 2 tablespoons of oil, season with salt and pepper. Fry on the grill, turning once, until the vegetables are browned and tender, 2 minutes for green onions, 6 minutes for mushrooms and 8 minutes for zucchini. Put the finished vegetables on the baking sheet. Cut mushrooms into strips. Set aside. Lubricate the cakes with the remaining tablespoon of butter, grill, often turning, to brown, about 2 minutes. Place 1 cake on each dish, cover evenly with mushrooms and zucchini. Sprinkle with spring onions and feta cheese. Pour the salsa. Serve with lime slices if necessary.
Servings: 4