The end of summer is fast approaching, and cold winter days of 99 degrees are soon to be upon us.
This was not originally on our menu for the week, but the wicked heat and the fast-approaching dinner hour prompted some improv.
As I thumbed quickly through my latest cookbook, Great Food Fast, I returned to a recipe that has piqued my interest for some time now:
(I changed a few things about the original recipe – for starters, they wanted us to use mushrooms – bleeeeah. So I went with a red bell pepper, and also opted out of the additional fresh tomato salsa the recipe called for and kept it truly simple.)
- 2 large zucchini
- 4 scallions (green onions)
- 1 red bell pepper
- About 6 Corn tortillas
- Feta Cheese
- 1 lime
Slice the zukes in 1/2 inch diagonal slices
Slice the bell pepper into 1 inch wide strips
Trim the bottoms off the scallions
Toss all the veggies and the corn tortillas in olive oil, salt and pepper.
Grill the zucchini and peppers first for about 6-8 minutes on high heat.
Next, grill the scallions for about 2 minutes, and then the tortillas, flipping frequently until crispy and golden.
Place a few slices of zucchini on the grilled tortilla, and using kitchen shears, cut pieces of the pepper and the scallions over the top.
Crumble some feta cheese over the tostada and serve with a lime wedge or two.
We enjoyed these with some black beans (Take a can of ’em, rinse and pour into a hot skillet. Add some cumin, a dash of water, some salt and pepper. Heat through and serve.), salsa I already had on hand and tortilla chips.
A truly simple and enjoyable summer supper.