Grilled Fajita Platter with Smoky Tomato Salsa

Halve 2 of the limes, reserving the third. For salsa, place a grill basket or cast-iron griddle on grill rack. Preheat grill to medium-high. Grill tomatoes, scallions, lime halves (cut sides down), jalapeño, and garlic 8 to 10 minutes or until lightly charred, turning once. Place tomatoes in a food processor. Coarsely chop scallions and jalapeño; add to food processor with the juice of one of the grilled limes, the garlic, cilantro, and ½ teaspoon of the salt. Process until desired consistency. Season with black pepper. 2. Brush ⅓ cup of the salsa over asparagus, bell peppers, red onion, and zucchini. Grill vegetables over medium-high 7 to 10 minutes or until tender and charred in places, turning occasionally. Transfer to a serving platter. 3. Meanwhile, in a small saucepan combine pinto beans, ⅓ cup of the salsa, the juice of the remaining grilled lime, and the remaining ½ teaspoon salt. Heat over medium, partially mashing beans with a fork. If you like, warm tortillas over grill for 1 to 2 minutes or just until softened. 4. Cut the remaining lime into wedges. Serve platter of grilled vegetables with beans and tortillas. Serve with the remaining salsa, the avocado, and lime wedges.