Grilled Vegetable Stack with Oaxaca Cheese and Tomatillo Lime Avocado Sauce

Preparation Method

Preheat Wolf charbroiler for 15 minutes. Position oven rack to rack position 4. Preheat Wolf oven in CONVECTION at 375°F.

Cut zucchini and squash lengthwise into eight 1/2-inch slices. Toss asparagus, zucchini, squash and peppers with 2 tablespoons olive oil and salt and pepper. Remove peppers. Grill asparagus, zucchini and squash 2 to 3 minutes per side. Set aside. Brush remaining 1 tablespoon olive oil and salt and pepper on onion slices. Grill peppers and onion 4 to 6 minutes per side. Set aside. Stack pepper quarter, zucchini, squash, cheese and asparagus in eight individual stacks on baking sheet.*  Place sheet in oven and heat for 5 to 10 minutes, or until cheese is melted.

To Make Sauce:
Combine tomatillos, garlic, lime, cilantro, and avocado in blender or food processor bowl.  Puree 1 to 2 minutes or until well-blended. Add water to adjust consistency. Add salt and pepper as needed. ** Place about 3 tablespoons sauce on each plate. Top with one vegetable stack.

* Make ahead - Vegetables can be grilled up to one day ahead. Cover tightly and place in Sub-Zero refrigerator.  Heat in oven as above.

** Make ahead - Sauce can be made ahead and stored in refrigerator. Bring to room temperature before serving.