Grilled Veggie Tostadas

Ingredients:

1 pound tomatoes, seeded and diced

1/3 cup finely chopped cilantro

2 tablespoons lime juice

1 teaspoon sea salt, divided

1/8 teaspoon freshly ground black pepper

1 jalapeño pepper, stemmed, seeded and finely chopped

1/4 cup extra virgin olive oil, plus more for brushing tortillas

2 teaspoons chili powder

4 cloves garlic, finely chopped

2 green bell peppers, cored, seeded, and cut into thick strips

2 yellow squash, cut lengthwise into 1/4-inch thick slices

2 zucchini, cut lengthwise into 1/4-inch thick slices

1 eggplant, cut crosswise into 1/4-inch thick rounds

1 large yellow onion, thickly sliced

6 (6-inch) whole-wheat tortillas

1 ripe avocado, peeled, pitted and thinly sliced

Lime wedges for garnish

Instructions:

ONE: Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill.

TWO: Preheat grill to medium heat. In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic. Add peppers, squash, zucchini, eggplant and onion and toss to coat.

THREE: Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total. Transfer to a platter as done. Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.

Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.