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Yield: Makes 8 servings


2 small zucchini

2 small yellow squash or pattypan squash

1/2 pound asparagus spears, trimmed into 4-inch pieces

2 bell peppers, stemmed, seeded, cut into quarters

Salt and freshly ground black pepper

2 sweet yellow onions, sliced ½-inch thick, skewered to keep rings together

3 tablespoons olive oil

12 ounces Oaxaca or mozzarella cheese, sliced 1/2” thick


3 tomatillos, husked

1 clove garlic

Juice and zest of 1 lime

1/2 bunch cilantro, parsley, or combination of both

1 avocado, cut into 8 pieces

3 to 4 tablespoons water

Salt and freshly ground black pepper


Based on 7 ratings

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.