Grilled Vegetable Tostadas
These Grilled Vegetable Tostadas feature grilled seasoned summer vegetables served on fried tortillas and topped with tomato salsa, fresh guacamole, cilantro, lime, and a drizzle of hot sauce.
Servings: 4
Equipment
- Grill
- Fry Pan
- Colander
- Paper Towels
- Tongs or grill implements
- Platter or baking sheet
Ingredients
Grilled Vegetables
- 1 medium Eggplant
- 1 medium Zuchinni
- 1 medium Yellow Squash
- 1 Large Sweet Vidalia Onion
- 2 Tbsp Salt
- 1/2 Cup Olive Oil
- 1 Tsp Chili Powder
- 1/2 Tsp Cumin
- 2 Cloves Finely Chopped Garlic
Tortillas
- 8 6 inch Flour or Corn Tortillas
- 1/4 Cup Vegetable Oil
Condiments
- 1 Cup Salsa
- 1 Cup Fresh Guacamole
- 2 Tbsp Roughly Chopped Cilantro
- 4 Lime wedges
- Sriracha, or your favorite hot sauce Optional
Instructions
- Add oil to a large bowl. Combine with chili powder, cumin and garlic. Set aside.
- Slice onion crosswise into 1/4 inch disks. Remove tops and slice the eggplant, zucchini and yellow squash lengthwise into 1/4 inch strips. Salt both sides and place in a colander to drain for 30 minutes to an hour. Rinse salt from the vegetables and pat dry with paper towels.
- Fire up the grill and allow to heat to medium-high. (These can also be made in the oven under the broiler). Toss the vegetables in the chili oil to coat.
- Grill the vegetables on each side until lightly browned and softened. About 3-4 minutes per side.
- Move to a platter when done and cover with aluminum foil to keep warm.
- Place 1 inch of vegetable oil in a heavy skillet, heat to medium-high. Fry the tortillas one at a time on each side until golden brown, being careful to not overcook. About 30 seconds per side. Place the tortillas on paper towels to drain.
- To assemble, place 2 tortillas side by side on a serving plate. Arrange grilled vegetables over the tortillas, and top with salsa, guacamole, cilantro, a drizzle of sriracha, and a squeeze of lime. Serve.
