Ingredients

The following ingredients have 6 Servings
  • 1 pound tomatoes, seeded and diced
  • 1/3 cup finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon fine sea salt, divided
  • 1/8 teaspoon ground black pepper
  • 1 jalapeño pepper, 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, 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 avocado, thinly sliced
  • Lime wedges, for garnish

Instruction

  • Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine.
  • Cover and chill.
  • Preheat grill to medium heat.
  • In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic.
  • Add bell pepper, squash, zucchini, eggplant and onion and toss to coat.
  • 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 avocado.
  • Garnish with lime wedges and serve.