I live in San Diego, CA. We have an organic grocery store here called, "Jimbo's." I shop there regularly and love all the great  choices they have for vegans! All the produce is locally grown. They also have a wonderful deli, with all the fresh deli food prepared by their on site cook. Their mini restaurant serves great sandwiches, smoothies, etc. Last night, I went to one of their monthly cooking classes, and the cook made the most delicious and flavorful summer salsa! Here is the recipe:

GRILLED ORGANIC EGGPLANT AND ZUCCHINI SUMMER SALSA

1 eggplant

2 zucchinis

2 red onions

4 roma tomatoes

4 Tbsp. EVOO (extra virgin olive oil)

2 limes

sea salt to taste

Slice the eggplant, zucchini, onion and tomatoes into half inch rounds. Squeeze limeswith olive oil and brush mixture onto vegetables. Season with sea salt. Allow to rest 15 minutes. Char vegetables on a grill. Allow them to cool slightly, then dice similar to pico de gallo.

1 jalapeno, skinned and seeded (roast pepper, cool, then use a paper towel to peel the skin off...like taking a band aid off)

4 Tbsp. fresh cilantro (minced)

1.5 Tbsp. ground cumin

1 Tbsp. fresh oregano

1 fresh lemon

2 tsp. dried oregano leaves

1 Tbsp. fresh garlic (crushed)

1/2 cup EVOO (extra virgin olive oil)

1/4 cup sea salt

Black pepper

Falafel or tortilla chips of your choice

Toast cumin and dried oregano in sauce pan until fragrant. Combine garlic herbs, lemon juice, oil and spices. Add diced vegetables. Season to taste, and enjoy!