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Grilled Vegetable Tostadas With Two Salsas

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil

1 medium onion, chopped

2 large garlic cloves, minced

1 pound fresh tomatillos,* husked, quartered

2/3 cup canned vegetable broth

1/3 cup chopped fresh cilantro

1/2 teaspoon chili powder

hot pepper sauce (such as Tabasco)

2 large dried ancho chilies

1 1/2 pounds tomatoes

2 green onions, finely chopped

3 tablespoons chopped fresh cilantro

1 large garlic clove, minced

3/4 teaspoon sugar

1/2 teaspoon ground cumin

3 tablespoons vegetable oil

4 8-inch-diameter flour tortillas

3/4 cup olive oil

6 large garlic cloves, minced

1 1/2 teaspoons chili powder

1 1/4 teaspoons salt

3 large zucchini, cut on deep diagonal into 1/4-inch-thick slices

2 large red bell peppers, seeded, cut into 1-inch-wide strips

1 large eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices

12 large oyster mushrooms

1 large onion, cut into thin rounds

*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

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