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Grilled Veggie Tostadas with Fresh Salsa

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.
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.

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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  • 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 with Prime

Exclusively for Prime members in select ZIP codes.