Grilled Vegetable Tostadas

Grilled Vegetable Tostadas is a hor d'oeuvre that serves 4. One serving contains 339 calories, 9g of protein, and 15g of fat. For $2.2 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 156 people were glad they tried this recipe. This recipe is typical of Mexican cuisine. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. This recipe from A Family Feast requires pepper, olive oil, fresh cilantro, and lime. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 97%, this dish is amazing. Similar recipes include Grilled-vegetable Tostadas, Turkey and Vegetable Tostadas, and Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

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Ingredients:

2 ears of fresh sweet corn, husked but left on the cob

4 6-inch flour tortillas (or corn tortillas if you prefer)

¼ cup fresh cilantro, coarsely chopped

1 lime, cut into 8 wedges

3-4 tablespoons olive oil (any oil will work fine)

4 ounces store-bought red pepper humus

1 red onion, top and bottom and skinless then sliced into six thick slices (about 4 ounces)

2 tomatoes, diced (about 1 ½ cups)

1 pound fresh zucchini, stems left on and split in half lengthwise (If very thick, slice into three or four long slices)

4 ounces Cojita cheese (Feta is OK if you can't find Cojita)

Equipment:

grill pan

grill

tongs

knife

stove

frying pan

paper towels

Cooking instruction summary:

Heat an outdoor grill to high (or use an indoor ribbed grill pan).Brush zucchini, corn and onions with a little of the oil and grill for about 15-20 minutes turning often to get a uniform char. The zucchini will cook the quickest so make sure that comes off first. When flipping the thick slices of onion, I found that the easiest way is to leave them in thick slices and not to separate and use tongs to gently turn so they stay together. Otherwise the individual slices will fall between grates of the grill.Stem the cooked zucchini and cut into bite sized pieces. Remove corn from cob by running a sharp knife down all sides. Separate the onion slices but do not cut further.On your stove, heat the remaining oil to 350 degrees F in a small saut pan and fry each tortilla to brown both sides. Each one will take less than a minute to fry both sides. Remove to paper towels to drain.To assemble, smear one ounce of humus on each cooked tortilla. Then alternate the ingredients on top of the humus ending with tomatoes, cheese and cilantro.Serve immediately with lime wedges squeezed over the tops.

 

Step by step:


1. Heat an outdoor grill to high (or use an indoor ribbed grill pan).

2. Brush zucchini, corn and onions with a little of the oil and grill for about 15-20 minutes turning often to get a uniform char. The zucchini will cook the quickest so make sure that comes off first. When flipping the thick slices of onion, I found that the easiest way is to leave them in thick slices and not to separate and use tongs to gently turn so they stay together. Otherwise the individual slices will fall between grates of the grill.Stem the cooked zucchini and cut into bite sized pieces.

3. Remove corn from cob by running a sharp knife down all sides. Separate the onion slices but do not cut further.On your stove, heat the remaining oil to 350 degrees F in a small saut pan and fry each tortilla to brown both sides. Each one will take less than a minute to fry both sides.

4. Remove to paper towels to drain.To assemble, smear one ounce of humus on each cooked tortilla. Then alternate the ingredients on top of the humus ending with tomatoes, cheese and cilantro.

5. Serve immediately with lime wedges squeezed over the tops.


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