Recipe for Grilled Vegetable Tostadas with Two Salsas pt 1 
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Yield:
1 servings
Ingredients:
Amount Ingredient
TOMATILLO SALSA ----------------
2 tbl Olive oil
1 med Onion, chopped
2 lrg Garlic cloves, minced
1 lb Fresh tomatillos, * husked, quartered
2/3 cup Canned vegetable broth
1/3 cup Chopped fresh cilantro
1/2 tsp Chili powder
Hot pepper sauce, (such as Tabasco)
----------------- TOMATO-CHILI SAUCE ----------------
2 lrg Dried ancho chilies
1/2 lb Tomatoes
2 x Green onions, finely chopped
3 tbl Chopped fresh cilantro
1 lrg Garlic clove, minced
3/4 tsp Sugar
1/2 tsp Ground cumin
----------------- TORTILLAS ----------------
3 tbl Vegetable oil
4 x Flour tortillas, (8-inch-diameter)
----------------- GRILLED VEGETABLES ----------------
3/4 cup Olive oil
6 lrg Garlic cloves, minced
1/2 tsp Chili powder
1/4 tsp Salt
3 lrg Zucchini, cut on deep diagonal into 1/4-inch-thick slices
2 lrg Red bell peppers, seeded, cut into 1-inch-wide strips
1 lrg Eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices
12 lrg Oyster mushrooms
Instructions:
Instructions: *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

To make the tomatillo salsa:
Heat oil in large saucepan over medium-high heat. Add onion and garlic; saute 5 minutes. Add tomatillos; saute 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.

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.

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.

Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.

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.

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.

To make the grilled vegetables:
Preheat oven to 350F. 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.

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.

Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.

Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.

continued in part 2

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