Best 2 Grilled Vegetable Tostadas Recipes

Experience the perfect blend of flavors and textures with our guide to creating mouthwatering grilled vegetable tostadas! This delectable dish combines the crispiness of tostada shells with the charred goodness of grilled vegetables, resulting in a symphony of tastes that will tantalize your palate. From selecting the freshest vegetables to choosing the right grilling technique, we'll take you on a culinary journey that will transform your next meal into an unforgettable experience. So fire up your grill, gather your ingredients, and get ready to embark on a culinary adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

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 fresh, seasonal vegetables: This will ensure that your tostadas are packed with flavor and nutrients.
Grill the vegetables over medium-high heat: This will help to caramelize the vegetables and give them a slightly smoky flavor.
Don't overcrowd the grill: If you overcrowd the grill, the vegetables will not cook evenly.
Use a variety of toppings: This will add flavor and texture to your tostadas. Some good options include salsa, guacamole, sour cream, and shredded cheese.
Serve immediately: Tostadas are best served hot off the grill.

Conclusion:

Grilled vegetable tostadas are a delicious and healthy meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or a fun weekend brunch. With a variety of toppings to choose from, there are endless possibilities for creating your own unique tostada recipe. So next time you're looking for a healthy and flavorful meal, give grilled vegetable tostadas a try!