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Simple Roasted Vegetable Napoleon

keithsnow's picture
Chef Keith Snow shows how to make a very simple dish- roasted vegetable napoleon, using seasonal vegetables.
Ingredients
  Squash 1
  Zucchini 1
  Eggplant 1
  Roasted bell pepper 1 Cup (16 tbs)
  Whole milk 1 Cup (16 tbs)
  Mozzarella cheese 1 Cup (16 tbs)
  Extra virgin olive oil 1 Tablespoon
  Kosher salt To Taste
  Black pepper To Taste
Directions

Cut all vegetables and coat them with some good quality extra virgin olive oil.

Add good quantity of herbs of provence, some freshly crushed black pepper and some Kosher salt. Again add some olive oil.

Lay the vegetables on a nice heavy duty grill pan. Grill for 1-2 minutes on each side and finish the dish in the oven.

Once you have nice grill mark on the vegetables, stalk vegetables alternatively and top them with a little grated cheese.

Pop them in the oven at 350 degrees for 5 minutes only and not more than that.

For serving, place 2 stalks in a plate and for the finishing drizzle some extra virgin olive oil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
Filipino Fish Stewed in Tamarind
Here is an updated version of the classic vegetable Napoleon. Roasted vegetables makes this dish much yummier than the traditional recipe. Chef Keith Snow shares a vegetable recipe that takes less than an hour to put together. A yummy ay to relish the goodness of vegetables.

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