Monday, June 21, 2010
Grilled Zucchini and green Onion Tostadas with Chimmichurri Sauce
Grilled Zucchini and green Onion Tostadas with Chimichurri Sauce
This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.
1 cup parsley, whole, stems removed lightly packed
1/2 cup, chopped cilantro
1/2 cup, olive oil
1/4 cup apple cider vinegar
2 garlic cloves, sliced
1/2 medium shallot, sliced
1 tsp. crushed red pepper flakes
1/2 tsp. cumin
Put all ingredients in a blender and blend until smooth. Serve at room temperature, drizzled over the tostadas.
4 medium Zucchini
2 bunches, Green Onions
½ cup Olive Oil
1 tsp. salt
1 doz. Corn Tortillas
2 ripe summer tomato, sliced
Slice zucchini in half and then in ¼ inch slices lengthwise.
Drizzle with ¼ tsp. salt on each side, put in colander and let sit for 30 minutes to sweat.
Trim green onions and toss in 2 tsp. of olive oil, place on grill and cook until grill marks form, then turn and cook other side.
Remove zucchini from colander, brush each side with olive oil and place on grill. When nice grill marks form, turn over once and cook other side.
Brush tortillas lightly with oil and heat on griddle until slightly crispy.
Arrange zucchini slices and green onion pieces on tortillas.
Top with tomato slices and drizzle of Chimmichurri Sauce.