Grilled Vegetable Tostadas with Two Salsas Recipe

Name: Grilled Vegetable Tostadas with Two Salsas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 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; 3 tablespoons vegetable oil; 4 8-inch-diameter flour tortillas; 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.

Grilled Vegetable Tostadas with Two Salsas – a delicious recipe with olive oil, onion, garlic, fresh tomatillos, vegetable broth, fresh cilantro. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

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)
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
3 tablespoons vegetable oil
4 8-inch-diameter flour tortillas
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.

1
Heat oil in large saucepan over medium-high heat.
2
Add onion and garlic; saute 5 minutes.
3
Add tomatillos; saute 3 minutes.
4
Add broth.
5
Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.
6
Blend tomatillo mixture and cilantro in food processor until almost smooth.
7
Transfer to bowl.
8
Mix in chili powder.
9
Season with hot pepper sauce and salt.
10
Cover; chill up to 2 days.
11
Place chilies in bowl.
12
Cover with hot water.
13
Soak until soft, about 20 minutes.
14
Drain.
15
Cut open; scrape out seeds.
16
Cut off stems and coarsely chop chilies.
17
Blanch tomatoes in boiling water for 20 seconds.
18
Drain and peel.
19
Cut in half; squeeze out seeds.
20
Chop tomatoes.
21
Combine chilies and 3/4 cup tomatoes in processor; puree until smooth.
22
Transfer to bowl.
23
Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin.
24
Season with salt.
25
Cover; chill up to 1 day.
26
Line baking sheet with paper towels.
27
Heat oil in large skillet over medium-high heat.
28
Add 1 tortilla; fry until crisp and golden, about 30 seconds per side.
29
Transfer tortilla to paper towels and drain.
30
Repeat frying and draining with remaining tortillas.
31
Preheat oven to 350F.
32
Prepare barbecue (medium-high heat).
33
Mix olive oil, garlic, chili powder and salt in large bowl.
34
Pour 1/4 cup oil mixture into small bowl and reserve.
35
Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.
36
Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side.
37
Place on baking sheet.
38
Cover with foil.
39
Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture.
40
Grill until light brown, about 3 minutes per side.
41
Place on baking sheet with other vegetables.
42
Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
43
Place 1 tortilla on each plate.
44
Top with vegetables.
45
Serve with salsas.

1447

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 2 large garlic cloves, minced, 1 pound fresh tomatillos,* husked, quartered, and more.

Yes, Grilled Vegetable Tostadas with Two Salsas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1447 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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