Grilled Vegetarian Vegetable Stack

Chef Robert Kroll from Mirepoix Cooking School at Holiday Market in Royal Oak teaches us how to make a simple grilled vegetarian vegetable stack.

Grilled Vegetarian Vegetable Stack

1 Portobello mushroom
1 Slice of red pepper
1 Slice of yellow pepper
2 Slices zucchini
2 Slices yellow squash
6 Asparagus spears
1 Bottle of balsamic glaze
1 package Boursin Cheese
1 pkg of red pepper hummus

Slice all vegetables and toss in a bowl with salt 7 pepper.  Grill the vegetables. In a bowl, combine Boursin cheese and roasted red pepper hummus and set aside.  After vegetables are cooled, start assembling stack.  Start with the portobello mushroom, add zucchini, squash, top with hummus mix, add asparagus, red, yellow pepper triangles and then squirt some balsamic glaze over the whole thing.

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