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.
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
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