This recipe entices your taste buds AND will impress foodie enthusiasts with the gorgeous presentation. Granted there are many steps to this recipe, so I recommend making the Pesto and/or Coulis ahead of time. And, if you don't have time, there is nothing wrong with buying your vegan sauces at the store.
Vegetable Stack with Red Pepper Coulis, Vegan Pesto and Vegan Smoked Mozzarella
You can definitely eliminate the vegan mozzarella if your up for the challenge, or you can buy vegan cheese at the store and just add in some liquid smoke to give it that smokey essence.
Also, I am not a fan of pine nuts, so I used walnuts in my pesto instead.
Ingredients:
sliced eggplant
whole portobello mushrooms (stems and insides scraped out)
orange or yellow bell pepper (quarted in large pieces)
large tomato slices
sliced red onion
1 tbsp evoo
1 tbsp balsamic vinegar
red pepper coulis
vegan smoked mozzarella
vegan pesto:
1 package basil
1 small package chopped walnuts
2 garlic cloves chopped
s + p
evoo (enough to your liking- I tend to use less than more)
Directions:
Heat grill. Brush all your veggies with evoo and balsamic and season with s + p. Grill until all veggies soft. Note: Eggplant and tomato take less time to grill due to their water content, so you may want to wait to throw on grill until the other veggies are half way done.
In the meantime, blend all your basil ingredients until smooth.
Stack your veggies to your liking. I alternated the coulis sauce and basil sauce to every other veggie for an additional taste with every bite. Garnish plate with pesto and coulis. Top the stock with the vegan smoked mozzarella..
Dig in! Don't be afraid to knock your tower down to indulge!!!
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