• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and slice zucchini crosswise on a diagonal into 1/2-inch-thick pieces. Halve, core, and slice green pepper into 1/2-inch-thick strips. Peel and thinly slice onion into rounds.

• Toss zucchini and green pepper on a baking sheet with a drizzle of oil, Southwest Spice Blend, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, in a small bowl, combine guacamole and garlic powder. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion rounds and cook, undisturbed, until deeply browned and tender, 2-3 minutes per side. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Halve baguettes lengthwise. • Heat a large drizzle of olive oil in pan used for onion over medium heat. Add baguettes, cut sides down, and toast until golden brown, 1-3 minutes. TIP: Depending on the size of your pan, you may need to toast in batches, using a large drizzle of olive oil for each batch.

• Spread cut sides of baguettes with half the guacamole. Fill with as many onion rounds and roasted veggies as you like. • Divide sandwiches, tortilla chips, any remaining onion rounds, and any remaining roasted veggies between plates. Serve with remaining guacamole on the side for dipping.