BAKED VEGETABLE TORTILLA TOWERS

12 flat hard shell corn tortillas (tostada size)
1 tablespoon vegetable oil
1 red onion, thinly sliced
2 cups Florida mushrooms, thinly sliced
2 Florida carrots, sliced as thin as possible
1 medium Florida zucchini, thinly sliced
Kosher salt and fresh ground pepper to taste
1½ cups low-fat jack cheese (or your favorite), grated
1 cup homemade Florida vegetable salsa (or your favorite)
¼ cup low-fat sour cream
½ cup scallions, chopped

Pre-heat oven to 400 degrees. Meanwhile, heat oil over medium-high heat in a sauté pan. Add onion and sauté, stirring frequently, for 3 to 4 minutes. Add all other vegetables and continue cooking, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Remove from heat and season with salt and pepper.

Place four tortillas on baking sheet; evenly distribute a few spoonfuls of the sautéed vegetables on each tortilla, than add a small amount of the cheese. Repeat so that you have four stacks with three tortillas each. Make sure to save some cheese for the top of the last layer. Bake for 6 to 10 minutes until the stacks are heated throughout. Garnish the top of each stack with salsa, sour cream and scallions. Serve warm.

FLORIDA VEGETABLE SALSA

2 cups Florida eggplant, small diced
1 cup Florida zucchini, small diced
1 cup Florida green pepper, small diced
1 cup Florida red bell pepper, small diced
3 large cloves garlic, minced
2 tablespoons olive oil
1 large Florida tomato, small diced
2 tablespoons apple cider vinegar
1 tablespoon dried or
2 tablespoons fresh (chopped) basil leaves
1 teaspoon dried or 1 tablespoon fresh (chopped) thyme leaves
Kosher salt and fresh ground black pepper, to taste
½ teaspoon natural sugar

Heat oil in a large sauté pan over medium-high heat. Sauté eggplant, zucchini, bell peppers and garlic until just under done (around 5 to 7 minutes). Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp. Remove from heat and let cool on countertop before placing in the refrigerator. Serve as a dip or as a topping for chicken or fish.