Grilled Vegetable Tostadas with Two Salsas Recipe

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Grilled Vegetable Tostadas with Two Salsas
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  1. To make the tomatillo salsa: Heat oil in large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatillos; sauté 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.
  2. Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.
  3. To make the tomato-chili salsa: Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies.
  4. Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
  5. Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.
  6. To make the tortillas: Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeat frying and draining with remaining tortillas.
  7. To make the grilled vegetables: Preheat oven to 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.
  8. Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables.
  9. Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
  10. Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 851.22 Kcal (3564 kJ)
Calories from fat 553.07 Kcal
% Daily Value*
Total Fat 61.45g 95%
Cholesterol 0.41mg 0%
Sodium 1061.28mg 44%
Potassium 3189.33mg 68%
Total Carbs 64.72g 22%
Sugars 25.24g 101%
Dietary Fiber 19.66g 79%
Protein 19.85g 40%
Vitamin C 111.7mg 186%
Vitamin A 1.5mg 50%
Iron 31.9mg 177%
Calcium 98.5mg 10%
Amount Per 100 g
Calories 76.58 Kcal (321 kJ)
Calories from fat 49.76 Kcal
% Daily Value*
Total Fat 5.53g 95%
Cholesterol 0.04mg 0%
Sodium 95.48mg 44%
Potassium 286.93mg 68%
Total Carbs 5.82g 22%
Sugars 2.27g 101%
Dietary Fiber 1.77g 79%
Protein 1.79g 40%
Vitamin C 10mg 186%
Vitamin A 0.1mg 50%
Iron 2.9mg 177%
Calcium 8.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
  • 23

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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