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In today's fast-paced world, the appeal of colorful, healthy meals is more important than ever. Not only do vibrant dishes entice the eyes, but they also nourish the body with a plethora of nutrients. Enter roasted rainbow veggie tostadas—a delightful and visually stunning dish that combines an array of colorful vegetables with crispy tostadas. This recipe offers a perfect balance of flavors and textures while being adaptable to various dietary preferences, making it an ideal choice for anyone seeking a wholesome meal.

Roasted Rainbow Veggie Tostadas

Discover the vibrant world of roasted rainbow veggie tostadas, a perfect blend of colors, textures, and flavors! This recipe features an assortment of nutrient-rich vegetables like bell peppers, zucchini, and corn, all roasted to perfection and served on crispy tostada shells. Ideal for any dietary preference, these wholesome meals are not just visually stunning but also packed with health benefits. Enjoy a tasty, customizable dinner that the whole family will love!
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Ingredients
  

For the Roasted Veggies:

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 medium zucchini, diced

1 medium yellow squash, diced

1 cup cherry tomatoes, halved

1 medium red onion, diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

For the Tostadas:

8 corn tostada shells

1 cup black beans, rinsed and drained

1 cup crumbled queso fresco or feta cheese

1 ripe avocado, sliced

1 cup fresh cilantro leaves, chopped

Lime wedges, for serving

Optional: Hot sauce or salsa for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it’s ready for roasting the veggies.

    Prepare the Vegetables: In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, yellow squash, halved cherry tomatoes, and diced red onion. Make sure to have all the vegetables cut into similar-sized pieces for even cooking.

      Season the Veggies: Drizzle the olive oil over the mixed vegetables. Sprinkle the smoked paprika, garlic powder, and a generous pinch of salt and pepper. Toss the mixture thoroughly until all the vegetables are evenly coated in oil and spices.

        Roast the Veggies: Transfer the seasoned vegetables to a large baking sheet, spreading them out into a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized. Be sure to stir them halfway through cooking for even roasting.

          Prepare the Tostadas: While the vegetables roast, place the corn tostada shells on a separate baking sheet. Warm them in the oven for about 5 minutes, or until they are crispy and hot. This step enhances their crunchiness.

            Assemble the Tostadas: Once the vegetables are roasted and the tostadas are crispy, it’s time to build your toppings. Start by spreading a layer of black beans on each tostada shell, followed by a generous helping of the roasted vegetables.

              Add the Final Touches: Sprinkle crumbled queso fresco or feta cheese over the vegetables. Top each tostada with slices of avocado and a handful of freshly chopped cilantro for an aromatic finish.

                Serve and Enjoy: Squeeze fresh lime juice over the assembled tostadas just before serving. Offer lime wedges on the side for more zest. For those who enjoy some heat, add a drizzle of hot sauce or salsa on top for added flavor.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Arrange the tostadas on a colorful platter and garnish with additional cilantro for a vibrant look. Serve with an assortment of limes and hot sauce for a fun, interactive dining experience.