This is a great vegetarian entrée or a first course. It
is a little time consuming to make, but it is well worth the
beautiful presentation and flavor.
You can also assemble the towers the day before serving refrigerate overnight
and place in the oven when you and your guest are ready to eat. This recipe
yields 2 towers.
Ingredients:
4 each Portobello Mushrooms
1/4 each Egg Plant
1/4 cup Moondance Marinade
1/2 Tbl Sea Salt or Kosher Salt
1 each Yellow Pepper
2 each Pasilla Chili
1 each Large Tomato
1 ear White Corn of the Cobb
1/2 lb Fresh Mozzarella
4 Tbl. Cojita Cheese
1/4 cup Cilantro
1/4 cup Extra Virgin Olive Oil
Prep:
- Remove
stems from Mushrooms (slice stems for another use or discard) Using
a small spoon scrape the black gills from the under side of the mushroom.
- Cut
eggplant into 1/4 inch rounds.
- Marinate
Mushrooms and Eggplant slices in Moondance Marinade for 30 minutes to
1 hour. Remove mushrooms and eggplant from marinate and season both
sides with salt. Place on hot grill and cook for approximately 2 minutes
per side.
- Yellow
Pepper and Pasilla chili; Roast on grill or stove top burner until skin
is charred on all sides, place in bowl and cover with plastic wrap and
let rest 20 minutes. Remove charred pepper skin using a small knife
or your hands. Lay Pepper and Chili on cutting board using a sharp knife
cut through top of pepper and chili length wise, remove seeds and spread
pepper and chili flat on cutting board. Cut into 2 inch wide strips.
- Soak
ear of corn with husk still on in cold water for 1/2 hour. Place corn
on grill and cook on all sides until husk is slightly charred turning
corn as needed to avoid burning approximately 20-30 minutes. Let corn
chill slightly, remove husk and using a sharp knife carefully remove
kernels.
- Slice
Mozzarella cheese into 1/4 inch rounds.
- Place
fresh cilantro and olive oil in food processor and "pulse"
until cilantro is chopped and well blended.
- Crumble
Cojita Cheese into 1/2 inch pieces.
