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.
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Michelle Barahona
[email protected]Looks delicious!
Shahrose JAMIL
[email protected]Will definitely try this recipe!
Amir abdur Rahman
[email protected]Yum!
Sajib Khan Sajib Khan
[email protected]Overall, these grilled veggie tostadas were a solid dish. I would definitely make them again, but I would make a few adjustments to the recipe.
Heriberto Zavala
[email protected]The tostadas were easy to make, but the results were a bit bland. I would recommend adding more seasoning or using a different salsa.
Raja Adil Official
[email protected]The grilled vegetables were a bit too charred for my taste, but the overall flavor of the tostadas was still good.
Hussnain Nadeem
[email protected]I substituted black beans for the avocado, and it turned out great! This recipe is very versatile and adaptable to personal preferences.
Khalid ijaz
[email protected]These tostadas are a great way to enjoy a healthy and delicious meal. They're also a great option for parties or potlucks.
Mukembo Bumali
[email protected]The two salsas were the perfect complement to the tostadas. The green salsa added a refreshing brightness, while the red salsa brought a bit of heat.
Nicolas
[email protected]I'm not typically a fan of grilled vegetables, but these tostadas changed my mind. The veggies were perfectly charred and flavorful.
Usman VFX
[email protected]The recipe was easy to follow, and the results were impressive. My family loved the tostadas, and they've already requested that I make them again soon.
Natseba Sam
[email protected]These grilled veggie tostadas were a delightful explosion of flavors and colors! The combination of smoky veggies, tangy salsa, and creamy avocado was simply divine.