Grilled Vegetable Stack-- Kelly Johnson: Evan Street Station, Tecumseh MI
Bell peppers Summer squash Goat cheese and balsamic for the vegetables
1 large zucchini, sliced ¼ in bias 1 large yellow zucchini, sliced ¼ in bias 1 yellow squash, sliced ¼ in bias 2 red bell peppers 2 yellow bell peppers 1 lb asparagus, trimmed and blanched 8 oz goat cheese extra virgin olive oil balsamic reduction (see recipe) salt and pepper to taste
1. Lay all the vegetables out and brush with olive oil liberally 2. Season with salt and pepper and grill peppers first, charring the outside black. 3. Put the peppers in a shallow bowl and cover for 5-10 minutes. 4. Meanwhile grill the zucchini, squash and asparagus and reserve warm 5. Splay the peppers on a cutting board and scrape off thee blackened skin. 6. Slice the roasted, skinned peppers into 1 inch strips for the plate.
1. On the center of each plate make a little ball of the goat cheese and alternate layers of zucc, squash, peppers, goat cheese and do it again to form a little stack of love. Blow a kiss to this beautiful stack of goodness. These vegetables are now your friend. 2. Stack the asparagus around the tower of love like lincoln logs. 3. Drizzle with the balsamic reduction and extra virgin olive oil. 4. Pepper mill over the whole thing.