• Ingredients: 24
  • Serves: 4

Grilled vegetable tostadas with two salsas with *a green tomato-like vegetable with a paper-thin husk. available at latin american markets and some supermarkets..

Ingredients

Tomatillo Salsa

  • 1/3 cup chopped fresh cilantro
  • 1/2 tsp. chili powder
  • Hot pepper sauce

Tomato-Chili Sauce

  • 2 green onions, finely chopped
  • 3 tbsps. chopped fresh cilantro
  • 1 large garlic clove, minced
  • 3/4 tsp. sugar
  • 1/2 tsp. ground cumin

Tortillas

Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

To make the tomatillo salsa:

  1. Step 1 Heat oil in large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatillos; sauté 3 minutes.

    For this step you will need

  2. Step 2 Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder.

    For this step you will need

To make the tomato-chili salsa:

  1. Step 3 Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds.
  2. Step 4 Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
  3. Step 5 Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin.

    For this step you will need

To make the tortillas:

  1. Step 6 Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side.

    For this step you will need

To make the grilled vegetables:

  1. Step 7 Preheat oven to 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl.

    For this step you will need

  2. Step 8 Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.

    For this step you will need

  3. Step 9 Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet.
  4. Step 10 Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side.

    For this step you will need

Nutrition information

Calories 988 Carbohydrates 91 g (30%)
Fat 66 g (101%) Protein 26 g (51%)
Saturated Fat 8 g (42%) Sodium 1,374 mg (57%)
Polyunsaturated Fat 9 g Fiber 25 g (101%)
Monounsaturated Fat 44 g Cholesterol 0