Make This Tonight: Grilled Veggie Tostadas with Fresh Salsa

August 9, 2011

grilled veggie tostadas with fresh salsa
Photo by Jody Horton

Order a tostada in a restaurant and you'll receive a tortilla fried shatter-crisp with a mountain of toppings. But, tostada means "toasted" in Spanish -- the last time we checked, deep frying and toasting were not interchangeable. If they were, we'd eat fried english muffins at breakfast (ok, maybe there are worse things) and have some pretty undercooked french fries.

The point of "tostadas" is not the deep frying but instead the repurposing of tortillas that are no longer pliable enough to roll into tacos. As long as they meet enough heat to reenergize them, it doesn't matter if they're fried, baked, or in this case, grilled -- "toasting" refers to this second round of heating.

While you have the grill flared up, why not toss a few ears of corn on there for a full-out vegetable feast? Rolled in tangy cheese, dusted with chili powder, and sprinkled with lime these cobs need any further introduction?

Grilled Veggie Tostadas With Fresh Salsa by Whole Foods Market

Serves 6

1 pound tomatoes, seeded and diced
1/3 cup finely chopped cilantro
2 tablespoons lime juice
1 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 jalapeño pepper, stemmed, seeded and finely chopped
1/4 cup extra virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, cored, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 ripe avocado, peeled, pitted and thinly sliced
Lime wedges for garnish

See the full recipe (and save and print it) here.


Grilled Mexican Street Corn (Elote) by Shockinglydelicious

Serves 4-6

6 ears of corn, husks and silk removed
1/4 cup mayonnaise (Best Foods brand preferred; can use light version)
3 tablespoons sour cream (Daisy brand preferred; can use light version)
1/4 teaspoon ground cumin
1 pinch salt
1 cup freshly grated Cotija cheese (about 4-5 ounces)
Ground chili powder (or ground cayenne pepper or ground chipotle)
1 lime, cut into 6 wedges, for serving

See the full recipe (and save and print it) here.

Like this post? See our Make This Tonight recipe from last week: Grilled Lamb Chops with Cherry Salsa.

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