Roasted Vegetable Napoleon

Roasted Vegetable Napoleon Recipe

Do you want to create a dish that is as attractive as it is appetizing? This classic Napoleon is a medley of fresh mushrooms, eggplant, squash, and bell peppers that are roasted until tender. Arrange slices in an appealing stack and drizzle them with olive oil & balsamic vinegar. It is a hit with vegetarians and meat-eaters alike!

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Recipe Information

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Total Time

25 Minutes

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      • 1/2 Cup Olive Oil
      • 1/2 Cup Balsamic Vinegar
      • 1 49/64 Large Eggplant (Sliced Into 1/2 Slices)
      • 2 Large Portabella Mushrooms (Cleaned & Sliced)
      • 1 49/64 Large Zucchini (Sliced)
      • 1 49/64 Large Yellow Squash (Sliced)
      • 57/64 Large Red Bell Peppers (Sliced)
      • 1/2 Teaspoon Sea Salt & Freshly Ground Black Pepper


  1. Preheat oven to 450 degrees. Meanwhile, in a small bowl, add oil & vinegar and mix well.
  2. On a large-rimmed baking sheet lined with Silpat or parchment paper, arrange vegetable slices and mushrooms in a single layer. Brush vegetables with oil mixture on both sides and season with salt & pepper.
  3. Roast in the oven until tender, about 15 minutes, turning once during roasting time. Remove pan and allow vegetables to cool.
  4. Arrange 6 plates and place 1 eggplant slice in the middle of each one. Working in layers, add zucchini, squash, and bell peppers evenly. Top each with 1 slice of mushroom.
  5. Drizzle remaining oil mixture evenly on top of each serving.

Nutrition & Cost Facts


140.0 kcal


12.0 g


9.0 g


2.0 g

Cost Per Serving


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