Skip to main content Skip to header navigation

Grilled vegetable tostadas with goat cheese

These crunchy tostadas are topped with lots of grilled vegetables and creamy goat cheese for a fun Mexican-inspired meal.

Grilled vegetable tostadas with goat cheese

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

Serves 2


  • 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


  1. Heat a grill or stove top grill pan over medium-high heat. Rub oil onto the grates or pan ridges.
  2. 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.
  3. Transfer the cooked vegetables to a plate and season with salt and pepper.
  4. 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.
  5. 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

Shrimp tostadas

Leave a Comment