Instructions

1. Cut each zucchini in half and then cut each half into eighths. Each zucchini should yield sixteen little wedges.
2. In a large bowl place the cut zucchini with the olive oil, garlic powder, and onion powder. Toss until they are well coated.
3. Place the zucchini in a grill pan over medium heat and cook for about five minutes. Flip the zucchini to cook each side.
4. While the zucchini are cooking, toss the tomatoes in the large bowl with the leftover olive oil mixture.
5. When the zucchini are done cooking, set aside and toss the tomatoes into the grill pan and cook on medium-high for about 5-10 minutes. Give the pan a shake or use tongs to flip the tomatoes to grill the different sides.
6. While the tomatoes are cooking, place the avocado, cilantro, lime juice, sea salt, and pine nuts in a food processor and turn on until combined.
7. Serve cooked veggies with the avocado dip.