Roasted Vegetable Tostadas

 

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Gordon Ramsay’s Prawn Tostadas

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Roasted Vegetable Salad with Lentils | Everyday Food with Sarah Carey

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Roasted Veggie Recipes

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Healthy Black Bean Tostada Recipe

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Fresh & Nourishing Tostada Recipe // VEGAN MEXICAN FOOD

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Southwestern Roasted Veggie Tacos I Week 16 Taco Tuesday Cookbook

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In a large bowl combine your 1/4 cup sweet onion, garlic, diced zucchini, red pepper, corn, 1/2 teaspoon salt, and 2 tablespoons Mazola® Corn Oil. Preheat the oven to 400ºF. Arrange onion, bell peppers, mushrooms, and corn in a single layer across one or two baking sheets. Sprinkle with salt and pepper to taste and toss with 1 tablespoon olive oil.

Roast in the oven until the veggies begin to brown and caramelize, stirring two or three times, about 30 minutes. Bake the tortillas until crisp and just beginning to brown, 10-15 minutes. While the tortillas are cooking, toss the roasted vegetables with the black beans and adjust seasonings as necessary.

When the tortillas are done, top with the vegetable mixture. Preheat oven to 425 F. Peel the eggplant and chop. Place in a large bowl with the other cut vegetables and toss with 1 tbsp. canola oil. Place in oven and roast 30-40 minutes until vegetables are soft.

Remove from oven and let sit for 15 minutes. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside. Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp.

Charred Vegetable & Bean Tostadas with Lime Crema 1 Rating Pile vegetables and black beans onto crisp tostadas and top them off with lime crema for a vegetarian dinner the whole family will love. Charring the vegetables under the broiler infuses. Roasted Garlic + Veggie Tostadas. makes 4 tostadas.

1 bulb of roasted garlic. 3 teaspoons olive oil. 1 small sweet potato, cubed. 1/2 red onion, chopped. 1/2 red pepper, chopped.

1/2 green pepper, chopped. 1 cup sliced mushrooms. 2/3 cup corn (if frozen, thaw and pat dry) 1/4 teaspoon salt. 1/4 teaspoon pepper.

2 tablespoons balsamic vinegar. 2. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy.

Remove from the oven. Assemble the tostadas using the toasted tortillas, finished. A south-of-the-border supper of chicken and vegetable tostadas is ready in a snap, thanks to quick-cooking chicken tenders. A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos.

Place all the tostadas on one baking sheet, set aside but leave the oven on. In a large bowl, toss together chopped onion, red bell pepper, and zucchini with 2 tablespoons of vegetable oil and ½ teaspoon salt. Place on the emptied baking sheet and roast in the oven until vegetables are tender, about 10 minutes, stirring once or twice.

List of related literature:

Crisp them, and they become the sturdy base for ceviche tostadas or perfect scoops for salsas.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

made with chile colorado (red chile) and the well-cooked meat from a hog’s head.

“Chicano Folklore: A Guide to the Folktales, Traditions, Rituals and Religious Practices of Mexican Americans” by Rafaela Castro
from Chicano Folklore: A Guide to the Folktales, Traditions, Rituals and Religious Practices of Mexican Americans
by Rafaela Castro
OUP USA, 2001

Toss tomatillos, poblanos, jalapeños, onion, garlic, oregano, cumin, cloves, and cinnamon with oil and spread onto aluminum foil–lined rimmed baking sheet arranging poblanos and jalapeños skin side up.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Sour cream, minced scallions, and diced avocado also taste great on these tostadas.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Brush both sides of tortillas with oil, season with salt, and spread out over baking sheet (some overlapping is fine).

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add the tamales, standing them on end, and cover the pot.

“Three Guys from Miami Cook Cuban” by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
from Three Guys from Miami Cook Cuban
by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
Gibbs Smith, Publisher, 2004

Lay the tamales, seam side down, tightly side by side (rather than standing them upright) to prevent them from absorbing too much steam and getting soggy.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Add the chile, the reserved stock, the salt, and the oregano.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Preheat the oven to 400°F. Cook the onion, squash, oil, jalapeño, and garlic paste in a medium skillet over medium-high, stirring often, until the vegetables are tender, about 12 minutes.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

BRUSH the tortillas on both sides with 1 tablespoon oil; bake at 400°F until crisp, 8 to 10 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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71 comments

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  • Oh very nice recipe….. i shall try…… baby potatos, onion, garlic, carrot, eggplant, bell pepper, olive oil and salt, i shall try try to make video like you to upload on my channel…. i shall follow u. you are expert…… Thank you………Thank you..

  • Thank you! I take that hummus to lots of school events…those skinny L.A. moms just love it! Find more on my site.. theskinny.us.com! xolmc

  • Nothing special…come on people…get off facebook…grab a cookbook…it’s not rocket science…it’s just food…open the fridge..open your mind…this guy isn’t god…this is all he does…

  • I like to try recipes from this channel because they’re so user-friendly. I just made this and it is so delicious! Just for fun I found an old Julia Child video and tried my hand at Hollandaise sauce. Yummy!
    One question I didn’t hear cumin in the video but I saw it in the recipe and I didn’t see the oregano there but I put both of them in is this okay it seem to taste pretty good to me…! I could eat this every night

  • Gordon Ramsey, Love all your Recipes this far and looking forward to cooking many more of your simply delicious dishes❣ So thankful for your generous heart for teaching me your technique on creating the best food my husband and I have ever eaten ❣❣

  • If I am correct, the rosarita beans you’re using in this video aren’t vegan. It contains pork lard as an ingredient. Great recipe thou!

  • Each corn tortilla has 50 calories. 1/4 cup beans has 75. If you add a T of avocado, it’s about 30. A pinch (1 teaspoon) of skim sharp cheddar is just 15. Don’t worry about lettuce or tomatoes, the fiber cancels out calories. So if you have two…with a plate loaded up with the lettuce and tomatoes…you have a huge meal or midday snack for around 300 calories…! More at TheSkinny.US.com xomc

  • This along some other ” Mexican ” typical dishes have no mexican in it, not everything needs to be complex specifically tostadas or tacos the simpler the better

  • Oh very nice recipe….. i shall try…… baby potatos, onion, garlic, carrot, eggplant, bell pepper, olive oil and salt, i shall try try to make video like you to upload on my channel…. i shall follow u. you are expert…… Thank you………Thank you..

  • I khow that he is very talented. And I really like food he cooked. But these videos goes too fast. It makes me dizzy while watching.

  • Lol I literally went crazy in the grocery store and bought a bunch of veggies lol I’m glad there’s a recipe with literally most of what I bought�������� #NEWVEGAN

  • Great recipe ❤ can just someone answer to me is it cooking in oven with foil safety? Cuz i read a lot on internet how is harmful. Please give me an answer. Thanks

  • Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. Thatthat’s about it.

  • Looks delicious! But in my experience these vegetables do not cook in so little time, especially the potato. Potato take much more to be cooked…

  • Long nails even if they are attractively manicured are not signs of healthy fingers while cooking, imagine a little nail on one of the fingers coming out while mixing food, would v b able to decipher the nail sitting quietly in the salad or the dirt sticking into the nails coming into the food

  • I’ve just made this and it’s yummy!! Thanks!! but.. it took me an hour to cook in the oven. The carrots and the potatoes need more time to cook..

  • Incredible online video! Hereabouts at Y&S FOOD! we love to find these types of content. We create Travel & Food videos too, all over the world, and therefore we are often searching inspirations and perhaps good ideas. Thank You.

  • WOw, absolutamente DElicioso, I am going to start a month long re-energized getting well with vegan meals, smoothies and of course exercise!! I am using your recipes and will share on my page with your signature so that people see how we do not need any animal to be fit!!! Keep sharing, you have got a great message and talent girl!!!

  • I love this roasted vegetables recipe. Thanks for sharing this recipe with all of us. Even i have a special grilled vegetables recipe as well. Check out the recipe here:

  • WOw, absolutamente DElicioso, I am going to start a month long re-energized getting well with vegan meals, smoothies and of course exercise!! I am using your recipes and will share on my page with your signature so that people see how we do not need any animal to be fit!!! Keep sharing, you have got a great message and talent girl!!!

  • I’ve been making this version for several month now and its my go-to favorite. You have some great recipes and tips, please make more videos.

  • I think and with your permission señorita that I will use “your recipe” for my Mexican Taqueria in my Roasted Veggie Burrito, (and Burrito Bowl) Gracias.. I made it for myself already and it was yummy now it will go on my menu April 1st 2018!!! Boston Strong!

  • * अलुमिनियम फॉयल पर व माइक्रोवेव ओवन में सलाद को roast करके आपने लोगों को धीमी मौत मारने का अच्छा तरीका बताया है । ऊपर से गधे आपकी शर्ट के रंग पर मरे जा रहे हैं ।

  • Thank you! I take that hummus to lots of school events…those skinny L.A. moms just love it! Find more on my site.. theskinny.us.com! xolmc

  • Thanks, you guys! You can find more of my recipes on my site, theskinny.us.com… Hopefully, I’ll make some more how-to videos for you soon! xolmc

  • That tortilla isn’t crispy enough I am pretty sure the center is soft so you really have to have a delicious crispy tortilla to make a tostada if not you will obtain a semi-crispy taco.:/

  • Thanks, I tried it, very delicious!
    baby potatos, zucchini, onion, garlic, carrot, eggplant, bell pepper, olive oil and salt, 200 degree for 2030 minites!

  • please dont use aluminium foil above 60 degees C because aluminium has a low point of atomic difusion which means the aluminium ions escape and go directly into your food, this can cause altzheimers desease

  • Uh! I’ll attempt the last recipe tomorrow! Next to mashed potatoes and a korean spinach side-dish

    Edit: it was very good! Would definitely recommend

  • WOW! I just realized I can watch your videos on youtube. I’ve always watched them on the marthastewart website. This is so much better! Believe it or not… at the end of the videos I always say… “Thank you Sarah!”

  • Sounds great Sarah! Do you have any suggestions for people who don’t like fennel in general for recipes that call for it? It’s a pretty strong flavor. Thanks.

  • I love this roasted vegetables recipe. Thanks for sharing this recipe with all of us. Even i have a special grilled vegetables recipe as well. Check out the recipe here:

  • Hi there…love the recipe…learned a new way to have radishes…thank you..I am from MI as well..it definitely feels spring ^_^

    p.s. I love the way you present the videos and the content…your videos are short & quick…to the point…always fun to watch and listen to you…

  • I love Gordon but as a Mexican this is not how you make these. Took out the whole authentic part of it being Mexican and made it to have his English twist.

  • Thanks…It is ridiculously easy and satisfies my cravings for fast food Mex for only a fraction of the calories! For more skinny recipes, go to theskinny.us.com…!

  • If I am correct, the rosarita beans you’re using in this video aren’t vegan. It contains pork lard as an ingredient. Great recipe thou!

  • Thanks. I have microconvection option and other convection option for cooking. Convection max degrees is only upto 230 degree and microconvection option is from 180 to 540 degree, so I want to know shall I roast veggies on convection or microconvection mode?
    However if I roast in convection mode max temperature is 180-190 and 230 only. So for how much time I shall set veggies to roast in convection mode..
    And if I want to roast veggies like yam, sweet potato and colocasia them how much time and what degree and mode?
    Plz reply

  • Thanks. If I have to roast root veggies like yam and sweet potato do they need to be boiled before roasting in oven or directly can roast?
    Also for root veggies temperature of 180 degree in convection oven and 20 mins will be fine?

  • I think and with your permission señorita that I will use “your recipe” for my Mexican Taqueria in my Roasted Veggie Burrito, (and Burrito Bowl) Gracias.. I made it for myself already and it was yummy now it will go on my menu April 1st 2018!!! Boston Strong!

  • If you’re in the U.S., most stores have black “refried” beans..which are already mashed..
    If not, you can just buy canned black beans and mash with a fork or, what I do regularly, is just buy dried beans and cook and mash.. much cheaper and easier to get organic ones that way… Any way you buy them, keep them on hand! By eating a little less meat and a few more beans, you won’t sacrifice protein and will lose more weight! xolmc

  • Gordon all that effort on some bullshit tortillas..you making Mexico look bad right now…I wanna see the Gordon fresh pressed masa tortillas

  • I’ve just made this and it’s yummy!! Thanks!! but.. it took me an hour to cook in the oven. The carrots and the potatoes need more time to cook..

  • I just m ade this today. Used sweet potato gluten free tortillas (they didn’t have corn ones in the store), didn’t put raddish and got bbq marinated king prawns instead of plain but still marinated them. Other than that, I didn’t change the recipe and followed it through. I have never had such a nice mexican style meal in my life!

  • OMG, looks amazing! It’s like watching BOB ROSS paint! Gordon has now entered the brotherhood of Bob Ross, Steve Irwin, Keanu Reeves and Mr. Rogers…Gordon is his own kind of nice.. GORDON PLEASE CHECK OUT and rate one of the couple cooking videos I’ve posted on my youtube account! I just made my own tostada video.

  • I made this yesterday for Thanksgiving and I LOVED it. It looked SO good when it was done cooking that I thought about it the whole time I was cooking and couldnt wait to try it. IT. WAS. SO. GOOD.

    I will be making it again in the future.:)

  • Thanks. I have microconvection option and other convection option for cooking. Convection max degrees is only upto 230 degree and microconvection option is from 180 to 540 degree, so I want to know shall I roast veggies on convection or microconvection mode?
    However if I roast in convection mode max temperature is 180-190 and 230 only. So for how much time I shall set veggies to roast in convection mode..
    And if I want to roast veggies like yam, sweet potato and colocasia them how much time and what degree and mode?
    Plz reply

  • Yuck, the way you crowded that pan they didn’t roast they steamed into a mushy mess. You might as well eat baby food at that point. Gross.

  • Thanks, you guys! You can find more of my recipes on my site, theskinny.us.com… Hopefully, I’ll make some more how-to videos for you soon! xolmc

  • Hi there…love the recipe…learned a new way to have radishes…thank you..I am from MI as well..it definitely feels spring ^_^

    p.s. I love the way you present the videos and the content…your videos are short & quick…to the point…always fun to watch and listen to you…

  • Ahhh…55 degrees here in Ohio right now, so it’s Spring (at least today)! Those veggies look amazing and since I just went to the Farmer’s Market and bought both radishes and asparagus, this recipe will be tried THIS WEEK! Thanks for sharin’!

  • Each corn tortilla has 50 calories. 1/4 cup beans has 75. If you add a T of avocado, it’s about 30. A pinch (1 teaspoon) of skim sharp cheddar is just 15. Don’t worry about lettuce or tomatoes, the fiber cancels out calories. So if you have two…with a plate loaded up with the lettuce and tomatoes…you have a huge meal or midday snack for around 300 calories…! More at TheSkinny.US.com xomc

  • Funny how comparing Gordon to Marco, Marco is low energy, talks slow, no fancy camera angle changes. Gordon is bouncing up and down, tons of camera changes, and high energy.

  • WOW! I just realized I can watch your videos on youtube. I’ve always watched them on the marthastewart website. This is so much better! Believe it or not… at the end of the videos I always say… “Thank you Sarah!”

  • Thanks…It is ridiculously easy and satisfies my cravings for fast food Mex for only a fraction of the calories! For more skinny recipes, go to theskinny.us.com…!

  • Yuck, the way you crowded that pan they didn’t roast they steamed into a mushy mess. You might as well eat baby food at that point. Gross.

  • I made this yesterday for Thanksgiving and I LOVED it. It looked SO good when it was done cooking that I thought about it the whole time I was cooking and couldnt wait to try it. IT. WAS. SO. GOOD.

    I will be making it again in the future.:)

  • Laura, I got your taco Tuesday cookbook for Christmas. Can’t wait to start cooking through it over 2019! My family is on board to try some new things!!!!

  • If you’re in the U.S., most stores have black “refried” beans..which are already mashed..
    If not, you can just buy canned black beans and mash with a fork or, what I do regularly, is just buy dried beans and cook and mash.. much cheaper and easier to get organic ones that way… Any way you buy them, keep them on hand! By eating a little less meat and a few more beans, you won’t sacrifice protein and will lose more weight! xolmc

  • I like to try recipes from this channel because they’re so user-friendly. I just made this and it is so delicious! Just for fun I found an old Julia Child video and tried my hand at Hollandaise sauce. Yummy!
    One question I didn’t hear cumin in the video but I saw it in the recipe and I didn’t see the oregano there but I put both of them in is this okay it seem to taste pretty good to me…! I could eat this every night

  • Thanks, I tried it, very delicious!
    baby potatos, zucchini, onion, garlic, carrot, eggplant, bell pepper, olive oil and salt, 200 degree for 2030 minites!

  • Laura, I got your taco Tuesday cookbook for Christmas. Can’t wait to start cooking through it over 2019! My family is on board to try some new things!!!!

  • Thanks. If I have to roast root veggies like yam and sweet potato do they need to be boiled before roasting in oven or directly can roast?
    Also for root veggies temperature of 180 degree in convection oven and 20 mins will be fine?

  • One of my friends who’s Mexican absolutely hates it when Gordon Ramsey tries to emulate Mexican dishes. He says his style of cooking is not Mexican all, and that the British have already stolen and oppressed enough.

  • I’ve been making this version for several month now and its my go-to favorite. You have some great recipes and tips, please make more videos.

  • Ahhh…55 degrees here in Ohio right now, so it’s Spring (at least today)! Those veggies look amazing and since I just went to the Farmer’s Market and bought both radishes and asparagus, this recipe will be tried THIS WEEK! Thanks for sharin’!

  • Lol I literally went crazy in the grocery store and bought a bunch of veggies lol I’m glad there’s a recipe with literally most of what I bought�������� #NEWVEGAN

  • * अलुमिनियम फॉयल पर व माइक्रोवेव ओवन में सलाद को roast करके आपने लोगों को धीमी मौत मारने का अच्छा तरीका बताया है । ऊपर से गधे आपकी शर्ट के रंग पर मरे जा रहे हैं ।

  • Looks delicious! But in my experience these vegetables do not cook in so little time, especially the potato. Potato take much more to be cooked…

  • Long nails even if they are attractively manicured are not signs of healthy fingers while cooking, imagine a little nail on one of the fingers coming out while mixing food, would v b able to decipher the nail sitting quietly in the salad or the dirt sticking into the nails coming into the food

  • Great recipe ❤ can just someone answer to me is it cooking in oven with foil safety? Cuz i read a lot on internet how is harmful. Please give me an answer. Thanks

  • Sounds great Sarah! Do you have any suggestions for people who don’t like fennel in general for recipes that call for it? It’s a pretty strong flavor. Thanks.