Best 2 Grilled Vegetable Tostadas Recipes
## Grilled Vegetable Tostadas: A Symphony of Flavors
Tantalize your taste buds with a culinary adventure featuring grilled vegetable tostadas, a delectable fusion of vibrant colors, textures, and flavors. These tostadas are a symphony of roasted vegetables, nestled atop crispy corn tortillas, and adorned with a zesty avocado crema. Indulge in a fiesta of flavors, as the smokiness of the grilled vegetables dances harmoniously with the tangy crema, creating a symphony of textures and tastes.
**Grilled Vegetable Tostadas with Avocado Crema:**
Savory grilled vegetables, including zucchini, bell peppers, and onions, are the stars of this tostada recipe. Marinated in a blend of olive oil, garlic, and herbs, these vegetables are grilled to perfection, delivering a smoky and charred flavor. The tostadas are then topped with a creamy and tangy avocado crema, made with ripe avocados, sour cream, and a hint of lime juice.
**Black Bean and Corn Tostadas with Avocado Crema:**
For a vegetarian twist, these tostadas feature a hearty combination of black beans and corn. The black beans are simmered in a flavorful broth until tender, while the corn is roasted for a smoky, sweet flavor. The tostadas are then topped with the same creamy avocado crema, adding a layer of richness and tang.
**Loaded Veggie Tostadas:**
For those who love a fully loaded tostada, this recipe is a must-try. Grilled vegetables, black beans, corn, and a variety of toppings, such as shredded lettuce, diced tomatoes, and crumbled queso fresco, come together to create a feast of flavors and textures. Drizzle the tostadas with a tangy salsa and a dollop of sour cream for an extra burst of flavor.
Each tostada recipe offers a unique combination of flavors and textures, catering to a variety of tastes and preferences. From the smoky grilled vegetables to the creamy avocado crema, these tostadas are a delightful culinary experience that will leave you craving more.
GRILLED-VEGETABLE TOSTADAS
Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
- Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.
Nutrition Facts : Calories 508 g, Fat 23 g, Fiber 9 g, Protein 19 g
GRILLED VEGETABLE TOSTADAS WITH TWO SALSAS
Categories Tomato Vegetable Vegetarian Eggplant Bell Pepper Zucchini Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 31
Steps:
- To make the tomatillo salsa:
- Heat oil in large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatillos; sauté 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.
- Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.
- To make the tomato-chili salsa:
- Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies.
- Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
- Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.
- To make the tortillas:
- Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeat frying and draining with remaining tortillas.
- To make the grilled vegetables:
- Preheat oven to 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.
- Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables.
- Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
- Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.
Tips:
- Choose the right vegetables: For the best flavor and texture, select vegetables that are in season and at their peak ripeness. Some good choices include zucchini, yellow squash, bell peppers, onions, and mushrooms.
- Marinate the vegetables: Marinating the vegetables before grilling helps to add flavor and moisture. You can use a simple marinade made with olive oil, lemon juice, herbs, and spices, or try a more complex marinade with ingredients like yogurt, honey, or soy sauce.
- Grill the vegetables properly: To get perfectly grilled vegetables, preheat your grill to medium-high heat and cook the vegetables over direct heat until they are tender and slightly charred. Be sure to turn the vegetables occasionally so that they cook evenly.
- Assemble the tostadas: Once the vegetables are grilled, assemble the tostadas by spreading a layer of refried beans on each tortilla. Top with the grilled vegetables, salsa, guacamole, and cheese. Serve immediately.
- Experiment with different toppings: In addition to the classic toppings listed in the recipe, you can also try adding other ingredients to your tostadas, such as shredded chicken or beef, crumbled tofu, or a fried egg.
Conclusion:
Grilled vegetable tostadas are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a variety of toppings to choose from, there is sure to be a grilled vegetable tostada that everyone will enjoy. So next time you are looking for a quick and easy meal, give grilled vegetable tostadas a try!
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