Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime.

Serves 6

• 1 pound tomatoes, seeded and diced
• 1/3 cup finely chopped cilantro
• 2 tablespoons lime juice
• 1 teaspoon 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

1. Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill.
2. 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.
3. 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.
4. Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.