Grilled Veggie Tostadas With Fresh Salsa

Photo by: Jody Horton

by Whole Foods Market

over 2 years ago

Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime.

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
  1. Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill.
  2. Preheat grill to medium heat. In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic. Add peppers, squash, zucchini, eggplant and onion and toss to coat.
  3. Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total. Transfer to a platter as done. Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.
  4. Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.

Nutrition Info:


  • 599 calories
  • 19g total fat
  • 3g saturated fat
  • 0mg cholesterol
  • 492mg sodium
  • 105g carbohydrate (21g dietary fiber, 11g sugar)
  • 14g protein
3 Comments Add a Comment
  • Missing_avatar

    Dot1 says: just enjoyed the leftovers in warm corn tortillas - soft shell taco style. This one just keeps on giving!!

    over 2 years ago Reply to this »
  • Maddy-macau-robuchon

    Maddy is the senior editor of Whole Foods Market Cooking.

    Maddy, Editor says: What a good idea! I'm a big fan of using fresh mango in my salsas, too. Once you try it, it's hard to imagine salsas without some kind of fresh fruit -- peaches and pineapple work well, too. That mix of sweet and spicy is a must.

    over 2 years ago
  • Missing_avatar

    Dot1 says: made this last night - you can cut up any combo of fresh vegies you have and make this marinade and grill them up in a grill pan...sooo yummy and fresh. I used corn tortillas (gluten free) and added some fresh mango to the salsa....Yummy!!!

    over 2 years ago Reply to this »

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