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

Flavor Profile

European

Protein

Vegetables

Category

Appetizers,Salads

Serves

4

Total Time

25 Minutes

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Ingredients

      • 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

Directions

  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

Calories

140.0 kcal

Carbs

12.0 g

Fat

9.0 g

Protein

2.0 g

Cost Per Serving

$1.36

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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