Grilled Veggie Tostadas

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Grilled Veggie Tostadas

Yield: 5

Grilled Veggie Tostadas

Break out the BBQ and skewers for this one! This dish has some great flavors going on. Our family is not really among the biggest eggplant fans, but we really enjoyed it cooked up like this. Everyone ate this dish differently at our house. Kady turned it into a taco. Karen ate it like a tostada. Tyler and I just ate the veggies right off the top of tortilla.


1 large avocado (sliced)

2 regular green bell peppers (cut into strips)

1 regular eggplant (cut into ¼ inch thick rounds)

1 large yellow onion (sliced thickly)

2 regular yellow squash (cut lengthwise into ¼ inch thick slices)

2 regular zucchini (cut lengthwise into ¼ inch thick slices)

1 package Ezekiel whole wheat tortillas

2 tsp chili powder

¼ tsp dulse

¼ tsp black pepper

coconut oil (spray)


1/3 cup cilantro (chopped)

4 cloves garlic (peeled & pressed)

1 small jalapeño (seeded and finely chopped) (optional)

2 regular limes (juiced)

3 regular tomatoes (diced)

dulse (to taste)

black pepper (to taste)


  1. Measure and prepare all the salsa ingredients.
  2. Add all salsa ingredients into a medium sized bowl.
  3. Mix well. Set aside.
  4. Slice your avocado. Set aside. Good time to pre-heat your BBQ to medium.
  5. Cut remaining veggies (for grilling).
  6. Mix 2 tsp chili powder, ¼ tsp dulse, and ¼ tsp black pepper. Set aside.
  7. Skewer onion and bell peppers.
  8. Lightly spray your veggies with coconut oil, sprinkle half of your chili powder mixture on the veggies and lay them out on your grill.
  9. Cook for 4-6 min (depending on your grill) flip, lightly spray with coconut oil and season with the remaining chili powder mixture.
  10. When the veggies are done remove and place on platter.
  11. Grill tortillas until a little crispy about 2-3 min (flipping half way).
  12. Chop your grilled veggies to smaller pieces.
  13. Serve grilled veggies on top of tortilla, with salsa, and avocado

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