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.

Here are our top 2 tried and tested recipes!

GRILLED-VEGETABLE TOSTADAS

Grilled-Vegetable Tostadas image

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

Ingredients

3 tablespoons olive oil, plus more for grates
3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
4 portobello mushrooms (1 pound total), stemmed
1 1/2 bunches scallions, root ends trimmed
Coarse salt and ground pepper
4 flour tortillas, (10-inch or burrito-size)
3 cups store-bought fresh salsa, or Fresh Tomato Salsa
4 ounces feta cheese, crumbled (1 cup)
1 lime, cut lengthwise into 4 wedges (optional), for serving

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

Grilled Vegetable Tostadas with Two Salsas image

Categories Tomato Vegetable Vegetarian Eggplant Bell Pepper Zucchini Summer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 31

Ingredients

Tomatillo Salsa
2 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 pound fresh tomatillos,* husked, quartered
2/3 cup canned vegetable broth
1/3 cup chopped fresh cilantro
1/2 teaspoon chili powder
Hot pepper sauce (such as Tabasco)
Tomato-Chili Sauce
2 large dried ancho chilies
1 1/2 pounds tomatoes
2 green onions, finely chopped
3 tablespoons chopped fresh cilantro
1 large garlic clove, minced
3/4 teaspoon sugar
1/2 teaspoon ground cumin
Tortillas
3 tablespoons vegetable oil
4 8-inch-diameter flour tortillas
Grilled Vegetables
3/4 cup olive oil
6 large garlic cloves, minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons salt
3 large zucchini, cut on deep diagonal into 1/4-inch-thick slices
2 large red bell peppers, seeded, cut into 1-inch-wide strips
1 large eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices
12 large oyster mushrooms
1 large onion, cut into thin rounds
*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

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!