Grilled Veggie Tostadas with Fresh Salsa

I really believe you are what you eat. When I eat a healthy diet crammed with fruits and vegetables, I’m always amazed at how good I feel.  I was browsing through the recipes on www.wholefoodsmarket.com and came across these veggie tostadas. Oh my, are they good. So good in fact, that we made them 3 times in a week. The ingredients are nothing new, but combined they turn into a wonderful combination of flavors. The smoky sweetness of the char grilled vegetables, the fresh taste of the salsa, and the creamy avocados make for an unbelievably delicious bundle of goodness. There’s no missing meat or cheese here, these veggies are the stars of the show!
Having made these 3 times, here are some tips to help make the best tostadas:

* put the peppers on the grill first, they take the longest.

* this is one instance where slightly overcooked vegetables taste better. The one time we didn’t cook them until they were charred and soft, they weren’t nearly as good.
* if you have a grill topper, use it to grill the onions and peppers. (you won’t lose any to the grill fire)
* lower the heat slightly when grilling the tortillas

adapted from 1831
makes 4 tostadas

½ pound tomatoes, seeded & diced
3 tablespoons cilantro, chopped
1 tablespoon lime juice
salt
a few turns of freshly ground pepper
½ of an jalapeño, stemmed, seeded & finely chopped
2-3 tablespoons extra virgin olive oil
1 tsp chili powder
2 cloves of garlic, finely chopped
1 red or orange bell pepper, cored, seeded & cut into thick strips
1 yellow squash, cut lengthwise into 1/4″ thick slices
2 zucchini, cut lengthwise into 1/4″ thick slices
½ of a red onion, thickly sliced
4 tortillas (larger ones are better)
1 or 2 avocados, sliced

Salsa: combine tomatoes, cilantro, lime juice, pinch of salt, black pepper, and jalapeño in a bowl. Cover and chill.

(as you can see, I like cilantro.)

Preheat grill to medium heat. In a 9×13 baking dish or large bowl, mix together the olive oil, chili powder, ¼ tsp salt, and garlic. Add pepper, squash, zucchini, and onion and toss to coat.

Grill vegetables, flipping halfway through until tender about 7-9 minutes. (or until well charred) Lightly brush both sides of the tortillas with olive oil. Once the veggies are done grill the tortillas, flipping once, until just crisp and lightly charred on both sides.

Top the tortillas with the grilled veggies, salsa, and avocado. Garnish with a lime wedge if desired & devour.

 

Print Friendly, PDF & Email

2 Replies to “Grilled Veggie Tostadas with Fresh Salsa”

  1. These tostadas look delicious, Alison. We will definitely be trying them at our house. Good luck with your blog, I will be visiting it often.

  2. Alison,
    These tostadas are unbelievable. After my first bite I wondered how these few ingredients could taste so delicious!
    It must be the grilled flavor added to the vegetables. Thanks for making them for us. You can come back any time and make them again!! We could eat them three times a week. Dad and I will make them tomorrow night and will let you know how we did. We miss you and love you!!!
    Mom

Leave a Reply