Roasted Vegetable Napoleons

Roasted Vegetable Napoleons
Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.
” 

I got this recipe more than two decades ago and it stands up to the test of time. It’s from the now defunct Gourmet Magazine, the January 1996 edition. I used to have a subscription to that wonderful publication and saved all of the issues. I still make these stacks a few times a year for family and friends who request them. Trish, particularly, is fond of them.

 

Sliced zucchini on a cookie sheet
Brush the vegetables with a little olive oil and sprinkle with salt and pepper before baking.

 

They are easy to make. You roast the vegetables on cookie sheets with olive oil, salt and pepper, and then you assemble the stacks, skewered with rosemary sprigs. Bake in the oven at 450 degrees.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with free subscription to the Rootsliving newsletter.)

 

Roasted Vegetable Napoleons

June 9, 2009
: 6
: Easy

There's a little bit of work to this: slicing and baking. But it's still pretty simple to make.

By:

Ingredients
  • 1/2 cup olive oil
  • 1 pound eggplant, cut crosswise into 1/3-inch-thick slices
  • 1 1/4 pounds zucchini, cut crosswise into 1/3-inch-thick slices
  • 4 large plum tomatoes(about 1 1/4 pounds), cut into 1/3-inch-thick slices
  • 2 medium red onions cut into 1/3-inch-thick slices
  • 1 pound medium red potatoes, cut into 1/3-inch-thick slices
  • 3/4 cup ricotta
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1/2 pound mozzarella, cut into six 1/4-inch-thick slices
  • 6 fresh rosemary sprigs
Directions
  • Step 1 Brush cookie sheets with olive oil and place slices of vegetables on them. Brush the vegetables with olive oil and sprinkle with salt and pepper. Bake in a preheated 450 degree oven until tender and lightly browned.
  • Step 2 Stir ricotta, salt, pepper, and thyme in a bowl.
  • Step 3 Assemble the stacks on an oiled cookie sheet as follows: Eggplant slice, ricotta mixture, two potato slices, two zucchini slices, one slice of onion, a slice of mozzarella, two tomato slices, two more zucchini slices, and another onion slice. Top this with more ricotta mixture and then cover it all with an eggplant slice. Make five more of these.
  • Step 4 Put a hole through the stack using a metal or wooden skewer. Then stick a rosemary sprig through that hole. Rosemary sprig should have leaves on the top remaining inch which will stick out of each stack.
  • Step 5 Bake the stacks for about 5 minutes until cheese melts and vegetables are warmed throughout. Serve with a side dish of orzo or rice.

Related Posts