Grilled Veggie Tostadas

1. Cut zucchini diagonally into 1/2 inch slices. Remove stems from portobello caps. Remove the bulb and outer layer from the green onions and cut into quarters.

2. On the grill, cook veggies in batches so as not to overcrowd the grill. Cook veggies, turning once, until they are browned and tender.

3. Or, in the oven, place the zucchini, portobellos, and green onions on a baking sheet.

4. Douse with 2/3 of the olive oil and season generously with sea salt and ground pepper. Roast until veggies begin to soften.

5. Slice cooked portobellos into strips and set all the veggies aside. Chop green onions into 1 inch pieces.

6. Brush tortillas with olive oil and heat on grill or in a large pan until nice and crispy.

7. Remove from heat, top with grilled/roasted veggies, green onions, salsa, and serve immediately.