Recipe: Grilled Vegetable Towers w/ Mustard and Scallion Dressing.

Today we have the second vegetarian dish in our meatless mondays inspired series. This one is more of a lunch dish unless you really want to make a second tower then maybe it would be enough for dinner*. This is meant to be a really rustic dish which kind of off plays warm and cold elements as well as jarringly powerful flavours of the tomato and dressing set against the subtle monolithic flavours of the grilled veggies.

The Tower


1 Eggplant (sliced 1/2 inch thick)

1 Portobello Mushroom

1 Tomato Sliced thick.

Goat Cheese

Provolone Cheese

1 Cucumber (Sliced very thin)

1 Zucchini (sliced thin)


First and foremost your portobello mushroom is going to be the standard for width of the tower. It will be the base so when cutting your veggies keeping their diameter a little smaller than the diameter of the portobello is the best way to make sure your tower doesn’t come down. Simple food engineering. Take your mushroom, eggplant and zucchini coat them in oil oil, add some salt and pepper and place them on the grill. You want to cook these well but not too far as they need to have some stability. The Zucchini should cook first, the eggplant a few minutes later and finally the portobello mushroom. So to start building your tower you lay the mushroom upside down(gill side up) fill the inside of the mushroom with goat cheese. Then layer the eggplant, then ontop of the eggplant a slice of provolone. Then on top of the cheese you add a slice of tomato. Then more goat cheese on top of the tomato, then the grilled zucchini, then more provolone, then top with the thin sliced cucumber.

The Dressing


Olive Oil



1 tbs-Grainy Mustard

Balsamic Vinegar

1 ts-Mayonaise.


In a pan on medium/low heat. Add you oil and garlic. You then add your scallions and cook them down to the point of carmelization. You then pour off your infused oil into a container. Then add half the volume of the oil in balsamic vinegar, a tea spoon of mayo and a table spoon of grainy mustard. You then whisk the mixture until the oil and vinegar have emulsified by the mayo.

You then drizzle the dressing onto your tower, and enjoy.

*At what point do my readers notice the publishing date of this piece. I guess they will now.