Roasted Vegetable Towers and Manchego Crostini with Sherry Vinaigrette - Torres de Verduras Asadas con Crostini de Queso Manchego y Vinagreta de Jerez
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Makes 3 servings.
Prep Time: 30 min.
Cook Time: 1 hr. 25 min.
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1 small eggplant, cut into 6 slices, 1/4-inch thick
Preheat oven to 425 degrees F. Prepare sherry vinaigrette. In a shallow non-reactive pan place eggplant, potato, onion, and mushrooms; pour 1/4 cup of the vinaigrette over vegetables; marinate for 30 minutes. Drain off excess marinade. Arrange vegetables in a single layer in an oiled shallow baking pan(s); roast until just tender, 15 to 20 minutes. Prepare 3 vegetable towers by layering equal amounts of vegetables and cheese for each tower, in the following order: Portabella, Piquillo peppers, eggplant, potato, onion, and Mahon cheese; repeat with Piquillos, eggplant, potato, onion, and Mahon. Place stacks in a shallow pan; broil until tops are browned and bubbly. Meanwhile, make Manchego crostinis by spooning diced tomato over French bread slices; sprinkle with grated Manchego cheese; broil until cheese is golden brown. Toss arugula with reserved vinaigrette. On serving plates, arrange warm vegetable towers over arugula; serve with Manchego crostinis.
In a small bowl, combine sherry vinegar, paprika, garlic, salt, and pepper. Slowly whisk in oil until blended. Yield: 2/3 cup
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