Directions: |
Directions:Slice peppers, yams, zucchinis, red onion and tomatoes into ¼" thick even slices. De-stem the mushrooms. Try to make all of the slices the same thickness and size so they stack evenly for the presentation.
Brush all vegetables, except tomaotes, with olive oil and balsamic vinegar, S&P.
Heat BBQ to medium and grill all vegetables except tomatoes until they have some nice grill marks on them and are tender, do not over cook and make mushy! You can also roast them in the oven at 350º F for about 20 minutes.
Assemble the stacks starting with the yam as it is a firm base. Brush a bit of pesto between each veggie. Then place the mushroom, red pepper, a mozza slice, basil leaf on top of the mozza, then the green zucchini, yellow zucchini, red onion, spread the goat cheese (about a teaspoon) next the yellow pepper then another mozza slice and basil leaf and then top the stack with the tomatoe slice. Place a wooden skewer in the middle of each stack.
Heat for 30 minutes in the oven at 375º F until the cheese is melted and the veggies are cooked but still crisp.
Remove the skewers and replace with sprigs of fresh rosemary. Take the leaves off of the rosemary stem leaving about an inch of leaves at the top to stick out of the stack.
Serve the stacks drizzled with the balsamic crema.
I make these for weddings and the presentation and colour are amazing...they always give the 'wow' effect!! They are picky and time consuming but the guest reaction always makes it worth it! Plus, they taste awesome :) |
This recipe for GRILLELD VEGETABLE STACKS is from