Vegetable Napoleon

Rating:

Total Time:

21 min

Prep Time:

10 min

Cook Time:

11 min

Ingredients:

4 medium portobello mushrooms, sliced into 1/2 inch pieces

1/2 medium eggplant, sliced into 8 rounds

1/2 medium yellow squash, sliced into 4 pieces

1/2 large onion, cut into 4 slices

1 large tomato, sliced into 4 rounds

2 tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

8 tbsp crumbled goat cheese (or feta cheese)

4 large basil leaves, chopped & divided

Balsamic vinegar, for serving (optional)

Directions:

Heat grill to high.

Put the sliced vegetables in a big bowl and drizzle the olive oil. Sprinkle with salt and pepper and toss to coat thoroughly.

Place the eggplant, onion and squash slices on the grill. Grill for 4 minutes on each side or until cooked.

Put the mushroom pieces on the grill. Grill each side for about 1 minute.

Next, grill the tomatoes for 30 seconds on each side over low heat.

Arrange the grilled vegetables in the following order on serving plates: eggplant slice at the bottom, topped with onion slice and sprinkled with 1/2 tablespoon goat cheese and few chopped basil strands. Then place tomato slice topped with 1/2 tablespoon goat cheese and basil strands. Next top with mushroom pieces and sprinkle with 1/2 tablespoon goat cheese. Top mushrooms with squash slice and sprinkle with 1/2 tablespoon goat cheese. Place eggplant round to complete the napoleon stack. Drizzle with balsamic vinegar if desired.

Tags:

vegetarian