Lately I’ve been on a kick with making Veggie, or Eggplant Towers. Don’t ask me why, it just came to me. I used to make them when I worked in Banquets a few years back, but I lacked the level of inspiration I have now. Inspiration led me to add Quinoa and Daiya Mozzerella style Cheese. Try these with your favorite Salad, or serve them as the vegetable side with an entree like Orange Glazed Tofu, or Southwest Tofu Sticks (Recipe is coming, I promise).
Ingredients
- 1/2 cup cooked quinoa
- 1 Zucchini, sliced and roasted
- 1 Yellow squash, sliced and roasted
- 2 Eggplant, sliced and roasted
- 2 Red pepper roasted, peeled and cut into strips
- 2 Green pepper, roasted, peeled and cut into strips
- 2 Poblano/Pasilla pepper, roasted, peeled and cut into strips
- 1 package Daiya Mozzerella Style Cheese
Process
Cooked Quinoa:
Rinse and drain 1/4 cup quinoa seed. Bring to a boil 1/2 cup water. Add the quinoa, cook until quinoa opens up and is a bit sticky, about 15 minutes. (It's good if it's like sushi rice).
Pre-heat oven on Broil. Prepare all the vegetables. You want to cut them thick. 1/2 an inch is good. I usually get three slices per squash. and 4 out of the eggplant.
Coat with a little oil, assemble onto a baking tray (sheet pan). Roast until the peppers blister, the squash looks squishy, and the eggplant takes on a little brown color. It might be necessary to remove each vegetable type separately.
Cool the ingredients down.
To Assemble: Use eggplant as the base, then quinoa, then peppers, then the zucchini. I use two eggplants, with the squash in the middle. Add the mozzerella style cheese on the layer above the zucchini, and then put some on top of the last eggplant to give it that "broiled" look. Cook in the broiler for 5-7 minutes, or until the "cheese" browns!
Serve with a red pepper couli, or butternut squash puree.
