Corn Tortilla and Veggie Stacks with Red Pepper Coulis
As a dinner post, I would like to share a recipe I created last week. It actually was an inspiration based on a whim but those are the best, I hear. It consists of layering and grilling vegetables, but overall it is a quick weekday meal.
Ingredients
3 corn tortillas
1 cup asparagus stalks
1/2 cup mushrooms
1 Japanese eggplant, sliced and peeled
Red Pepper Coulis
3/4 cup red peppers (from a jar)
1/2 cup Veganaise
1 garlic clove, minced
1/2 cup packed parsley
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
Method
Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook. Add salt and pepper to taste. Saute’ asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
Place all ingredients for sauce in a bowl and blend with an immersion blender.
Heat 3 tortillas. Place 1 1/2 Tbsp of the coulis on a plate.
Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
Since there is no meat or fat, your fat comes from the veganaise. You will have 1/2 cup of coulis left for another use. This was suprisingly scrumptious and I hope to make it again!
this looks so artistic! 🙂 I love the colours and I bet that coulis tastes lovely too 🙂
This is to try absolutely, I hear the peppers and asparagus….the composition of the dish is very nice 🙂
This is so cute! I’m especially attracted by the red pepper coulis and really want to give it a try..
wow, it looks wonderful..and surly is tasty, I love all the ingredients in it.