Home/Recipes/Grilled Veggie Tostadas with Fresh Salsa

Grilled Veggie Tostadas with Fresh Salsa

Name: Grilled Veggie Tostadas with Fresh Salsa
Total time: 20 min
Yield: Serves 6
Ingredients: 1 pound tomatoes, seeded and diced; 1/3 cup finely chopped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon fine sea salt, divided; 1/8 teaspoon ground black pepper; 1 jalapeño pepper, seeded and finely chopped; 1/4 cup extra-virgin olive oil, plus more for brushing tortillas; 2 teaspoons chili powder; 4 cloves garlic, finely chopped; 2 green bell peppers, seeded, and cut into thick strips; 2 yellow squash, cut lengthwise into 1/4-inch thick slices; 2 zucchini, cut lengthwise into 1/4-inch thick slices; 1 eggplant, cut crosswise into 1/4-inch thick rounds; 1 large yellow onion, thickly sliced; 6 (6-inch) whole wheat tortillas; 1 avocado, thinly sliced; Lime wedges, for garnish

Serves 6

Time 20 min

Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.

Special Diets:

Ingredients

1 pound tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon fine sea salt, divided
1/8 teaspoon ground black pepper
1 jalapeño pepper, seeded and finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 avocado, thinly sliced
Lime wedges, for garnish

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Method

Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine.

Cover and chill.

Preheat grill to medium heat.

In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic.

Add bell pepper, squash, zucchini, eggplant and onion and toss to coat.

Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total.

Transfer to a platter as done.

Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.

Place one tortilla on each of six plates and top with vegetables, salsa and avocado.

Garnish with lime wedges and serve.

Nutritional Info:

Per serving: 380 calories (160 from fat), 18g total fat, 2g saturated fat, 0mg cholesterol, 490mg sodium, 47g carbohydrates (12g dietary fiber, 12g sugar), 10g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 pound tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon fine sea salt, divided
1/8 teaspoon ground black pepper
1 jalapeño pepper, seeded and finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 avocado, thinly sliced
Lime wedges, for garnish

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.