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Grilled Vegetable Enchilada Stacks  

Serves 4

 2 heads of garlic, roasted
2 zucchini, cut into 12 slices each
2 yellow squash, cut into 12 slices each
2 medium eggplant, cut into 12 slices each
2 medium onions, slivered
4 roasted, peeled, seeded green chilis, cut into four strips
3 tablespoons olive oil
cup crumbled Cheese
2 dozen spelt tortillas
3 scallions, thinly sliced, for garnish
bunch cilantro, save some sprigs for garnish, mince the rest
1 head romaine lettuce, sliced thinly, across the lettuce ribs
cup small sweet tomatoes

Prepare enchilada sauce first.

Enchilada Sauce:

cup vegetable oil
cup all purpose flour
3 tablespoons Chili Powder
1 clove garlic
1 teaspoons ground cumin
1 large can tomato sauce
2 cups water
2 teaspoons salt. 

Heat oil in large 2-quart saucepan; stir in flour, chili powder and garlic, cook for 1 minute.
Add remaining ingredients, bring to a boil and simmer for about 10 minutes.
Makes about 6 cups sauce.

 Preheat oven to 350F. 

Prepare vegetables:

Cut tops off garlic heads place in foil, and drizzle with olive oil.
Close foil tightly and place on grill, not directly over flames.
Grill/Bake the garlic for about 15 minutes before grilling the vegetables.
If using fresh green chiles, roast, peel, seed, and cut into four strips.
Set aside.
Slice zucchini, yellow squash, and eggplant into rounds, add to medium-size bowl.

Slice onions into slivers and add to bowl with other vegetables.
Drizzle oil over all and mix well. Set vegetables aside, and preheat grill
and grill basket for grilling vegetables.
When grill is ready, add the vegetables to the grill basket, and grill, tossing and turning
the vegetables for about 7-10 minutes. When vegetables are nicely caramelized remove
from heat and set aside to cool down.

Remove foil garlic packets from heat and set aside to cool.

Briefly place tortillas on grill to mark them and warm them up a bit.
Cut tortillas into 2 to 3 inch circles using a biscuit or round cookie cutter and set aside.

Save scraps for garnish.
Prepare romaine, tomatoes, cilantro, green onions, and crumble or grate cheese. 

When vegetables are cool enough to handle begin preparing enchilada stacks.
First, on a greased cookie sheet or baking pan, layer a mixture of about 3 slices of the zucchini,
and one or two of the eggplant, top with some onion and squeeze a clove of roasted garlic then
add a tortilla that has been briefly dipped into the warm enchilada sauce. Repeat starting with the eggplant, but add a couple slices of the yellow squash instead of the zucchini.
Stop layering when you get to the third tortilla.
Add more enchilada sauce over the top of the stack, and some crumbled or grated cheese.
Start on another stack of enchiladas and repeat until all of the tortillas are used.
Hopefully you will end up pretty even between the vegetables and the tortillas.

When all your stacks are ready, place them in the preheated oven for about 15 minutes,
just enough to melt the cheese, and warm them up.

Plate at least two Grilled Vegetable Enchilada Stacks with some of the romaine, tomatoes,
and cilantro sprigs. Sprinkle the minced cilantro over the top of the enchilada stack.
Add some of the leftover tortilla scraps as a garnish, and serve and enjoy!

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