roasted garlic veggie tostadas
Cook time: 
Total time: 
Serves: 4 servings
  • 1 head of garlic
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 sweet potato, cubed into ¼ inch pieces
  • ½ red onion, cubed into ¼ inch pieces
  • ½ red bell pepper, cubed into ¼ inch pieces
  • ½ hatch green chile pepper, cubed into ¼ inch pieces
  • 1 cup baby bella mushrooms, chopped into ½ inch pieces
  • 1 ear fresh corn, kernals removed {frozed may be used. thaw + pat dry}
  • kosher salt + pepper, to taste
  • corn tortillas
  1. for the roasted garlic:
  2. preheat the oven to 375º
  3. slice off the tip of the garlic head to reveal cloves.
  4. set the head of garlic in the center of a piece of foil, large enough to fold up + over the head.
  5. pour roughly 1 teaspoon of olive oil per clove.
  6. wrap the foil around the head of garlic to seal + roast in the oven for 35 minutes, or until golden brown.
  7. for the roasted veggies:
  8. line a baking sheet with aluminum foil + spray with nonstick spray.
  9. in a large bowl, combine you veggies + drizzle with 2 teaspoons of olive oil, sprinkle with salt + pepper, then toss to coat.
  10. spread in an even layer on the baking sheet + roast for 20 minutes.
  11. after 20 minutes, toss the veggies with the balsamic vinegar + stir to coat. then roast an additional 15 minutes.
  12. while the veggies are roasting, heat a skillet over medium-high heat.
  13. brush each tortilla {front + back} with olive oil, then place one at a time in the skillet until crisp on each side {about 2 minutes per side}
  14. remove tortillas to a wire rack to cool.
  15. remove veggies from baking sheet + add back to the bowl.
  16. squeeze out the roasted garlic cloves + mix thoroughly into the vegetables.
  17. build each tostada with veggies atop it + the toppings of your choice! enjoy!
Recipe by kelly's ambitious kitchen. at