Grilled Vegetable Tostadas

Preheat oven to 400 F.

Spray a nonstick skillet with cooking spray and heat it over medium high heat. Cook corn tortillas until lightly browned and crispy. When done set the tortillas aside.

Brush 1 tablespoon of olive oil on a rimmed cookie sheet. Place the sliced vegetables on the cookie sheet in a single layer. Place in a 400 F oven and roast for approximately 35 to 40 minutes. Turn the vegetables once at about 20 minutes. You may need to turn them again in the cooking process. You want them to begin to take on a “charred” appearance on each side. Once they are roasted, remove them from the oven and sprinkle with salt and pepper.

Place a tortilla shell on a plate and top with 1/4th of the vegetables then place another shell on top. Repeat the process with the rest of the tortillas and filling. Serve with salsa, sour cream or a nice slice of avocado.