Roasted Vegetable Tostadas

Roasted Vegetable Tostadas | Feelin' Whisky

5 from 1 reviews

A rainbow of roasted veggies come together to make these quick, easy, and healthy Roasted Vegetable Tostadas! Load ’em up with plenty of guac and cheese.



For the roasted vegetables:

For the tostadas:


  1. Preheat the oven to 400° F. Line a large rimmed baking sheet (or two small rimmed baking sheets) with parchment paper and set aside.
  2. Roast the vegetables: In a large bowl, toss together zucchini, bell pepper, red onion, mushrooms, cherry tomatoes, olive oil, spices, salt and pepper. Spread out evenly on lined baking sheets, then place in oven and roast for 25-30 minutes, or until mushrooms are tender and vegetables are beginning to brown.
  3. Assemble the tostadas: Spread a few tablespoons of refried beans on each tostada, followed by a few tablespoons of guacamole. Scoop on a heaping spatula-full of roasted vegetables, then crumble over some cotija or queso fresco. Squeeze over a lime wedge just before serving.