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  • Grilled Vegetable Tostadas

    1 vote
    Grilled Vegetable Tostadas
    Prep: 15 min Cook: 20 min Servings: 4
    by Carolinaheartstrings
    301 recipes
    >
    Mexican food, one of my favorites any day of the week. In fact, I am pretty sure I could eat some type of Mexican food inspired dish every day of the week. I have a long list of family favorites that I make over and over. For my recipe posts this month I wanted to take some of the ones I usually make and put a different spin on them. Tostadas typically are a dish with one shell on the bottom, piled with a variety of meats or beans and cheese on top. Well certainly one shell is good, but hey, wouldn’t two be better? You bet! This was such a delicious meal incorporating my new favorite thing, roasted vegetables.

    Ingredients

    • 8 corn tortillas (lightly browned and crisped in skillet)
    • 2 zucchini squashes, sliced in strips (approximately 2 cups)
    • 1 cup red onion, sliced
    • 1 cup mushrooms, sliced
    • 1/2 cup red peppers, sliced
    • 1/2 cup orange or yellow peppers, sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Directions

    1. Spray a nonstick skillet with cooking spray and cook corn tortillas until lightly browned and crispy. Brush 1 tablespoon of olive oil on a cookie sheet. Place the sliced vegetables on the cookie sheet. Place in a 400 degree oven for approximately 35 to 40 minutes. Turn the vegetables once at about 20 minutes. (You may need to turn them again in the cooking process). You want them to begin to take on a “charred” appearance on each side. Once they are roasted (just until the vegetables begin to become tender), remove them from the heat and sprinkle with salt and pepper. Place a tortilla shell on a plate and top with 1/4th of the vegetables place a shell on top. Repeat the process. Serve with salsa, sour cream or a nice slice of avocado.

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