These crunchy tostadas are topped with lots of grilled vegetables and creamy goat cheese for a fun Mexican-inspired meal.
Meatless meals have to have a good bit of flavor to convince me they're worth calling a "meal" and not a side dish. This one definitely does the trick. Between the grilled vegetables, the spice from the jalapeño, the creamy goat cheese and the hint of lime, it's an easy crowd-pleaser and totally adaptable to whatever vegetable assortment you have on hand.
Grilled vegetable tostadas with goat cheese recipe
- 1 portobello mushroom cap, sliced
- 1/2 bunch asparagus, ends trimmed and cut into thirds
- 1 red bell pepper, cut into thin rings
- 1 zucchini, sliced on the diagonal
- 1 jalapeño, seeds removed and sliced into rings
- 4 corn tortillas
- 2 ounces goat cheese
- 1/2 lime
- Extra-virgin olive oil for grilling
- Salt and pepper
- Heat a grill or stove top grill pan over medium-high heat. Rub oil onto the grates or pan ridges.
- Working in batches, grill the vegetables for a few minutes per side until they have nice grill marks, drizzling a bit of olive oil over them while cooking.
- Transfer the cooked vegetables to a plate and season with salt and pepper.
- Once the vegetables are grilled, place the tortillas on the grill and press down firmly with a spatula until toasted, flip and repeat on the other side.
- Pile the grilled vegetables on top of the tortillas, crumble the goat cheese on top and finish with a squeeze of lime.
More tostada recipes
Black bean tostada bowl salad
Butternut squash, sage and goat cheese mini tostadas