Vegetable Napoleon in Marinara Sauce
A mouth watering vegetable dish Italian Style, that can be served as a Vegetarian Entre or side dish.
INGREDIENTS
3 yellow bell peppers
3 red bell peppers
2 large carrots, sliced diagonally into 18 slices
2 medium zucchini, sliced diagonally into 18 slices
2 small eggplants, cut into 6, 1/4-inch rounds
6 portabella mushroom caps, cleaned and stemmed
18 asparagus spears, trimmed to about 4 inches
2 cups scallions (green onions), chopped
3/4 cup Marinara sauce
2 cup mozzarella cheese, shredded
3 red bell peppers
2 large carrots, sliced diagonally into 18 slices
2 medium zucchini, sliced diagonally into 18 slices
2 small eggplants, cut into 6, 1/4-inch rounds
6 portabella mushroom caps, cleaned and stemmed
18 asparagus spears, trimmed to about 4 inches
2 cups scallions (green onions), chopped
3/4 cup Marinara sauce
2 cup mozzarella cheese, shredded
DIRECTIONS
- Preheat oven to 375 degrees
- Prepare hot coals for grilling.
- Lightly coat a baking sheet with olive oil.
- Place bell peppers, carrots, zucchini, and eggplant on a baking sheet.
- Roast in oven until tender, about 10 - 15 minutes. Set aside.
- When the peppers are cool enough, peel skin off and cut in half. Remove seeds.
- Grill mushrooms and asparagus spears for two to three minutes, be careful not to burn them.
- To build Napoleon, layer as follows on a prepared baking sheet:
- one portabella mushroom,
- one slice of eggplant,
- 1/2 red bell pepper,
- one eggplant slice,
- three carrot slices,
- 1/2 yellow bell pepper,
- three zucchini slices,
- two tablespoons Marinara sauce,
- three asparagus spears,
- two tablespoons Marinara sauce,
- 1/3 cup mozzarella cheese.
- Place Napoleon in oven for five minutes or until cheese in melted.
- Garnish with scallions
Comments
Credits
Recipe adapted from:
Kristina Krawchuk, (Dine on 9)