Healthy summer nachos are easy to make. Just throw in store-bought tortilla chips, lots of shredded cheese, and your favorite surplus summer veggies on the grill.
Making a big pan of cheesy nachos is a delicious (and fun!) way to use up leftover veggies from the garden.
I turn to this Grilled Summer Vegetable Nachos recipe when I need a creative way to combat the squash from my backyard garden (who doesn’t end up with too many summer squash?) or to add an extra bunch of chard and zucchini to my CSA use box.
The best tortilla chips for nachos
To make really good nachos, you need thick, sturdy tortilla chips.
While the thinner, crunchier varieties are great for dipping in salsa or snacking on, they’re likely to break if weighed down with lots of toppings. They’re also more likely to break in your pocket. A standard bag of chips weighs 12 to 14 ounces. This recipe calls for a 14-ounce bag.
A note on grilled vegetables
The key to great veggie nachos is the balance of flavors. You don’t want one vegetable to dominate another. The vegetables should be grilled until soft and tender so you can easily shred them. Use any vegetables you like, including leafy greens with thick but edible stems like chard. Remove the stems from the leaves and grill them separately.
This recipe calls for easy-to-find veggies like:
- aubergine
- zucchini
- spring onions
- paprika
- tomatoes
How much cheese to use for nachos?
At first glance, 4 cups of cheese might seem like a lot for a single pan of nachos, but cheese is the glue that helps the tortilla chips and veggies stick together.
These nachos are made with layers of cheese sandwiched between the tortilla chips and the grilled veggies. Once melted, you’ll be glad the cheese brings it all together.
This recipe calls for jack and cheddar cheeses because they offer a nice blend of flavors. Any semi-hard, melty cheese you like will work.
- You can buy a shredded mix of Mexican cheese (usually a combination of Jack, Cheddar, and Colby or Asadero cheese).
- If you’re using a strong cheese like sharp cheddar or gruyere, be sure to use it sparingly and balance it with a milder cheese like Monterey Jack.
No BBQ? Cook the vegetables on the stove
Instead of grilling the veggies, simply sear them in a cast-iron skillet over medium to medium heat, turning as needed, until browned and tender. Work in batches.
Cook the corns for about 3 minutes, turning frequently to brown on all sides. Cook eggplant and zucchini for 5 to 10 minutes, peppers and spring onions for 10 to 12 minutes.
Prepare yourself for a simple assembly
If you’re a big nacho fan like me, plan ahead! Grill and chop the veggies over the weekend, then prepare them for a lazy dinner during the week. All you have to do is coat them with tortilla chips and lots of cheese and finish in a preheated 500F oven.
You can also toss the veggies on the grill beforehand a party, make the nachos and serve them as a snack for your guests while you grill your burgers or steaks.
Can’t get enough nachos?
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Grilled Vegetable Nachos
ingredients
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1 small aubergine
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2 teaspoon kosher saltdivided
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1 small zucchini
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1 small ear fresh Corn
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6 spring onions
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1 Middle tomato
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1/2 Red pepperstem and seed removed
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3 tablespoon olive oil
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Freshly ground peppertaste
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1 14–ounce Bag cut thick tortilla chips
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2 cups (8th ounces) grated cheddar cheese
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2 cups (8th ounces) shredded jack Cheese
For garnish
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sour cream
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1 avocadorolled
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salsa
method
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Prepare your grill:
Preheat a gas or charcoal grill to medium-high heat, 375°F to 400°F. It should be hot enough that you can place your hand just 4 inches above the grill grate for 2 to 3 seconds.
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Prepare the eggplant:
On a large cutting board, cut off the stem of the eggplant and slice lengthwise into 1/3-inch slices. Sprinkle 1 teaspoon of salt over the sliced eggplants, then place in a colander to drain while you prepare the remaining vegetables.
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Prepare the other vegetables:
Trim the ends of the zucchini and slice lengthwise into 1/3-inch slices. Remove the husk and silk from the corn. Trim the root end and 1/2 inch from the green part of the scallions (if dry or damaged). Core and dice the tomatoes.
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Season vegetables:
Pat the eggplant with a paper towel to remove moisture from its surface. Transfer them to a large baking sheet along with the zucchini, corn, scallions, and peppers. Save the tomatoes on the cutting board to use later to cut up the grilled vegetables.
Toss the veggies with the remaining 1 teaspoon salt, olive oil, and black pepper on the baking sheet. You’ll use the baking sheet again later to build the nachos.
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Grill the vegetables:
Place the seasoned vegetables at a 90 degree angle over the cooking grates to prevent them from falling through.
Close the grill and allow the vegetables to cook until lightly charred, soft and pliable, opening the grill lid to turn the vegetables occasionally. This takes about 10 minutes for the eggplant, zucchini, scallions, and corn, and about 15 minutes for the peppers.
Remove each vegetable from the grill onto the baking sheet when they are done cooking. Let them cool down for 5 minutes.
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Cut the vegetables:
When the veggies are cool enough to touch, place them on your cutting board.
Cut the corn off the cob and roughly chop the other grilled vegetables into 1/4-inch pieces, small enough to fit on a tortilla chip. Use your hands to toss all the veggies, including the diced tomatoes, together on your cutting board.
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Preheat the oven and build the nachos:
Turn your oven on to 500°F.
Using the same baking sheet that you grilled your veggies on, spread about 3/4 of the tortilla chips onto the baking sheet, overlapping as needed to completely cover them.
Sprinkle about 1/3 of the cheddar and jack cheese evenly over the chips. Scatter about 2/3 of the vegetable mixture on top. Follow with another 1/3 of the cheese, remaining chips, and remaining veggies. Finish with the remaining cheese.
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Bake the nachos:
Bake the nachos for 8 to 10 minutes, until the cheese is completely melted and the top layer is bubbly. Check for cooking time at the 8 minute mark.
If your cheese isn’t melted to your liking after 10 minutes, grill it for 1 minute and keep an eye on it so it doesn’t burn. Serve hot with sour cream, avocados, and salsa.
| nutritional information (per serving) | |
|---|---|
| 651 | calories |
| 42g | Fat |
| 55g | carbohydrates |
| 20g | protein |
