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.