Grilled Vegetables with Oaxaca Cheese

Ingredients

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 cheese, sliced 1/2” thick

Ingredients for the sauce

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

Preparation

Preheat oven 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. 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 refrigerator. Heat in oven as above.

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

Source: Subzero Wolf

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