These grilled vegetable tostadas are an ideal starter for your next barbecue or summer gathering—crisp, cheesy, and full of bright, smoky flavor.
I’ll admit: I’m a city girl who never learned many classic outdoor skills. I never mowed the lawn, shoveled snow, went camping, or learned to use the grill. Growing up, our grill time was limited to summer visits at my parents’ beach place, where my dad always handled the cooking. As a result, I never became comfortable with a gas grill.
That all changed when I finally made these tostadas. We had our ingredients ready, but when it came to firing up the grill I froze. I called my husband at work for a quick walkthrough. It took only a few minutes and everything worked out—aside from a slightly singed grill cover. The important part is the result: delicious grilled vegetables and a simple, satisfying tostada.
These tostadas showcase summer vegetables grilled to a light char, topped with a melty, savory non-dairy slice, juicy tomatoes, and chopped cilantro—all served on a crisp, seasoned corn tortilla. The combination delivers crunchy texture, smoky depth from the charred veggies, fresh tomato sweetness, and creamy, slightly spicy cheese flavor.
The recipe calls for lactose- and soy-free deli slices for a dairy-free option that still melts and stretches. If you prefer a fully vegan cheese, choose a vegan pepper jack-style single to maintain the same spicy, melty finish.
Pick up fresh zucchini and tomatoes from your local market, grill the vegetables until tender with a little char, crisp up corn tortillas in a skillet, and assemble warm tostadas topped with melted cheese and fresh cilantro. Whether you handle the grill or ask for help, this recipe is easy to pull together and makes a flavorful appetizer or light meal.
Enjoy!
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Grilled Vegetable Tostadas
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5 from 1 review
- Author: https://mayihavethatrecipe.com
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
Scale
- ½ green zucchini, cut into ½ inch slices
- ½ yellow zucchini, cut into ½ inch slices
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp ground cumin
- ⅛ tsp black pepper
- 2 tbsp avocado or grapeseed oil
- 4 small corn tortillas
- 4 tsp chili lime seasoning (or your favorite seasoning, optional)
- 4 slices non-dairy sriracha-style deli slices
- 1 large tomato, chopped small
- Chopped cilantro for garnish
Instructions
- Preheat the grill on high. In a large bowl, toss both zucchinis with olive oil, salt, cumin, and black pepper. Grill zucchini slices 2–3 minutes per side, until tender and nicely charred, then set aside.
- Line a baking sheet or a large plate with paper towels. Heat avocado or grapeseed oil in a nonstick skillet over medium-high heat. Cook one corn tortilla for 30 seconds to 1 minute per side, until it crisps. Transfer the tortilla to the lined sheet and sprinkle with about 1 teaspoon of chili lime seasoning (or your chosen seasoning). Repeat with remaining tortillas, adding oil as needed.
- To assemble each tostada, arrange 4–5 grilled zucchini slices on a tortilla, top with a slice of non-dairy deli cheese, then cover with a grill-safe lid or heatproof bowl. If using the grill, lower the heat to low and warm until the cheese softens and melts; timing will vary by equipment. You can also melt the cheese briefly in the skillet or under a broiler.
- Finish each tostada with chopped tomato and a sprinkle of cilantro. Serve warm.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Kosher / Vegan
