4 zucchini and portobello stacks Recipes

red wine vinegar, chopped shallots (about 1 large), salt, freshly ground black pepper, olive oil, divided, presliced portobello mushrooms, zucchini , thinly sliced lengthwise, french baguette, herbed goat cheese, dried thyme, tomato, thinly sliced

red wine vinegar, shallots (about 1 large), table salt, black pepper, freshly ground, olive oil, divided, portabella mushrooms, sliced, zucchini , thinly sliced lengthwise, french baguette, soft fresh goat cheese , with herbs, dried thyme, tomato, thinly sliced

red onion, very thinly sliced, white wine vinegar, instant masa flour, salt, ground cumin, water, cold vegetarian chili , recipe follows, vegetable oil, for pan-frying, hot vegetarian chili , recipe follows, grated monterey jack cheese, essence , recipe follows, chiffonade romaine lettuce, seeded and diced tomatoes, sour cream , as accompaniment, canola oil, chopped yellow onions, chopped red bell peppers, minced garlic, serrano peppers, stemmed, seeded, and minced , depending upon taste, zucchini, stem ends trimmed and cut into small dice, fresh corn kernels (about 3 ears ), portobello mushrooms (about 5 large), stemmed , wiped clean and cubed, chili powder, ground cumin, salt, cayenne, tomatoes, peeled, seeded and chopped, cooked black beans , or canned beans, rinsed and drained, tomato sauce, vegetable stock , or water, chopped fresh cilantro leaves, cooked brown rice, accompaniment, sour cream or strained plain yogurt, garnish, diced avocado, garnish, essence, recipe follows, garnish, chopped green onions, garnish, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme