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Grilled Vegetable Nachos
Grilled Vegetable Nachos
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up tasty summer nachos with grilled veggies, melted cheese on tortilla chips for a quick and healthy snack.
Ingredients:
  • Freshly ground pepper, to taste
  • 1 small eggplant
  • 2 teaspoons kosher salt, divided
  • 1 small zucchini
  • 1 small ear fresh corn
  • 6 scallions
  • 1 medium tomato
  • 1/2 red bell pepper, stem and seeds removed
  • 3 tablespoons olive oil
  • 1 14-ounce bag thick-cut tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded jack cheese
  • To garnish
  • Sour cream
  • Avocado, diced
  • Salsa
Instructions:
  • Preheat your grill to a sizzling 375°F to 400°F, ensuring it's hot enough that you can only hold your hand 4 inches above the grill grates for 2 to 3 seconds.
  • Prepare the eggplant: Remove the stem from the eggplant and slice it lengthwise into 1/3-inch slices on a large cutting board. Sprinkle with 1 teaspoon of salt and place the slices in a colander to drain as you work on other vegetables.
  • Prepare the remaining vegetables: Slice the zucchini lengthwise into 1/3-inch slices after trimming the ends. Husk and desilk the corn. Trim 1/2-inch off the green part of the scallions (if needed), and dice the tomato after coring it.
  • Prepare the vegetables: Pat dry the eggplant using a paper towel to eliminate any moisture. Place them in a single layer on a large baking sheet along with the zucchini, corn, scallions, and bell peppers. Keep the tomatoes on the cutting board for later use. Drizzle the vegetables on the baking sheet with the remaining 1 teaspoon salt, olive oil, and black pepper.
  • Grill the vegetables: Season the vegetables and place them diagonally on the grill to prevent them from falling through. Close the grill lid and cook the vegetables until lightly charred and tender, flipping occasionally. It should take about 10 minutes for eggplant, zucchini, scallions, and corn, and about 15 minutes for the bell pepper. Transfer each cooked vegetable to a baking sheet and let them cool for 5 minutes before serving.
  • Dice the grilled vegetables and corn into 1/4-inch pieces. Mix them with the diced tomatoes on the cutting board.
  • Preheat your oven to 500°F. Layer 3/4 of the tortilla chips on a baking sheet, overlapping as needed. Sprinkle 1/3 of the cheddar and jack cheese, followed by 2/3 of the vegetable mixture. Add another 1/3 of the cheese, remaining chips, vegetables, and finish with the remaining cheese.
  • Bake the nachos in the oven until the cheese is fully melted and bubbly on top, about 8 to 10 minutes. Check at the 8-minute mark for desired doneness. If cheese isn't melted enough after 10 minutes, broil for 1 minute, watching closely to prevent burning. Serve hot with sour cream, avocados, and salsa.

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