Using Summer's Vegetable Bounty

If you have a vegetable garden -- or gone a little crazy at your local grocer or farm market -- you’re most likely looking for different ways to use summer produce. Look no further. 


Here are a couple of recipes, adapted from the cookbook, Everyday Food: Great Food Fast (Martha Stewart Omnimedia, Inc., 2007), that use the seasonal glut of zucchini, sweet peppers, tomatoes, and any other veggie you have on hand that would taste good roasted. For those of us who have a grill or barbecue, by all means, go ahead and put it to work. I’ve included a grilling option. 


Be sure to make the fresh salsa recipe to accompany the crisp tostadas. I rarely prepare my own salsa. But after tasting this recipe, I’m hooked. I don’t think I’ll ever go back to store-bought. 

photo by Linda Watts

Roasted or Grilled Summer Vegetable Tostadas
Serves 4


What You Need:
3 medium zucchini, trimmed and cut into 1/2-inch width pieces (about 1 1/2 pounds)
3 large sweet peppers, cored, seeded and cut into 1/2-inch width pieces
1/2 medium red onion, cut into 1-inch wedges 
5 tablespoons extra-virgin olive oil, plus more for grates if grilling
salt and pepper to taste
4 medium-sized flour tortillas
4 ounces feta or goat cheese, crumbled (about 1 cup)
1 lime, cut length-wise into quarters (optional)
basil for garnish (optional)

What To Do:
In a large bowl, toss zucchini, peppers and onion with 3 tablespoons of olive oil. Season well with salt and pepper. Lightly brush both sides of tortillas with remaining 2 tablespoons of olive oil. Set aside.


To roast vegetables, preheat oven to 450 degrees. Place zucchini, peppers and onion on a large rimmed baking sheet and roast for 20 to 25 minutes, or until golden and slightly caramelized (hint: to get this effect don’t crowd vegetables on the sheet or toss them around too much while cooking). In a medium, non-stick skillet, toast tortillas over medium heat for 1 minute on each side, or until golden. 


If grilling, heat the grill to medium-high and lightly oil the grates. Working in batches, grill veggies until tender and lightly browned. Total cooking time is about 8 minutes. Turn once during cooking process to ensure both sides are evenly grilled. Set aside. Grill tortillas for a total of 2 minutes turning frequently to prevent burning.


Immediately pile roasted or grilled veggies on top of each tortilla and dot with cheese. Drizzle with lime juice, if using. Serve with fresh tomato salsa.


Fresh Tomato Salsa
Makes 3 1/4 cups


What You Need:
5 vine-ripened tomatoes, cored and cut into quarters
1/2 medium red onion, finely minced (about 1/2 cup)
1 jalapeno chile (ribs and seeds removed), finely minced
2 garlic cloves, finely minced
1/2 cup chopped fresh cilantro
juice of 1 lime
1/2 teaspoon salt


What To Do:
Remove seed sacs from each tomato quarter and dice flesh into 1/4-inch pieces. Transfer to a medium bowl and add red onion, jalapeno, garlic, cilantro, lime juice and salt. Stir to combine and cover with plastic wrap. Allow to sit at room temperature for 30 minutes to allow flavours to meld. If making further ahead, place in refrigerator for up to 3 days.


published in the Vancouver Courier, August 3, 2012