These simple & easy to make tostadas are loaded with flavor & piled high with grilled corn & zucchini & lathered with a spicy roasted red pepper hummus.

For the tostadas:
8-10 corn tortillas or tostadas*
2 large zucchini
3 large ears of corn, husked
grape seed oil, for brushing
season salt
For the hummus:
1 1/4 cups cooked chickpeas, skins removed
4 ounces (jarred) roasted red pepper
2 tablespoons tahini
2 tablespoons cup grape seed oil
2 tablespoons water
2 garlic cloves, pressed
1/2 medium medium/large lemon juiced
1/2 – 1 teaspoon salt
1/2 teaspoon cayenne powder

Preheat grill to 400 degrees.
Place all hummus ingredients in a blender or food processor and blend until smooth. Set aside.
Remove the tops and bottoms of the zucchinis. Cutting lengthwise cut the zucchini in half and then each half into thirds, equaling 6 slices per zucchini. Brush cut zucchini and husked ears of corn with grape seed oil. Then sprinkle zucchini lightly with season salt.
Place zucchini and ears of corn on preheated grill. Reduce heat to 350 degrees.

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