Corn Tortilla and Veggie Stacks With Red Pepper Coulis Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 3 corn tortillas
• 1 cup asparagus stalks
• 1/2 cup mushrooms
• 1 Japanese eggplant, sliced and peeled
• 3/4 cup red peppers (from a jar)
• 1/2 cup Veganaise
• 1 garlic clove, minced
• 1/2 cup packed parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne

Instructions:

1. For veggies: 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.
2. Add salt and pepper to taste.
3. Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
4. Place all ingredient in a bowl and blend with an immersion blender.
5. Heat 3 tortillas.
6. Place 1 1/2 Tbsp of the coulis on a plate.
7. Lay one tortilla on top of the sauce.
8. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
9. Repeat with second layer.
10. Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!