Vegetables Napoleon

Nothing says summer time like fresh vegetables all bright and full of color and flavor! Some of my friends have been lucky enough to have amazing gardens (ahh hemm Haley!) and I am so jealous! The heat has killed nearly everything I planted even the flowers! You know it is bad when you leave the house at 7am for work and it is already 81 degrees! Well at least the grocery store has had some good produce even if my green thumb has sun burnt to a golden brown!

So I decided to make  nice light dinner of garlic mozzarella chicken baked potato and vegetables napoleon!
Making vegetables napoleon is very easy. I decided to make mine with a combination of eggplant, zucchini, summer squash and roasted red bell peppers. I think next time I am going to omit the eggplant and use portabello mushrooms instead!

Vegetables Napoleon
Egg Plat
Summer Squash
Zucchini
Red Bell Peppers (roasted)
Mozzarella cheese
Extra Virgin Olive Oil
Salt & Pepper

First thing you need is roasted red bell peppers. I used the method of roasting them on my gas stove top. You want to roast them until they are blackened. Move them to  a plate to cool.

while they cool place a towel over them so that they continue to roast and keep in all that flavor. Once they are cool to the touch you want to remove all the blacked parts and throw it away. You do not want to rinse them or you will lose all that sweetness that the pepper gets. Just peel it off with your finger tips and it will come off easily. Then slice them up removing the seeds and set to the side.

Now what you want to do is slice the vegetables up and place them in a large bowl. Sprinkle with sat and pepper to taste (you can add any other seasonings that you prefer to bring out the flavor of the vegetables) drizzle some EVOO over the vegetables and until they are all coated with spices and the oil. If you use egg plant it can tend to be thirsty and soak up the oil so be sure the rest of vegetables are well coated and use a little extra if need be.


Take your seasoned veggies to the grill and grill for approx 3 to 4 minutes per side. Be sure to spray your grill with some cooking spray to ensure that they do not stick to the grill. What you want is the grill marks on the vegetables. It is ok if they are not all the way cooked as you will be finishing them in the oven. Once they are done remove them from the grill take out your mozzarella cheese and get your bell peppers. On a baking sheet you want to layer the vegetables. and in between some of the layers of eggplant, squash, zucchini and peppers place a little bit of cheese. Not too much but enough to bring it all together and add some flavor.


Once you have them all stacked and ready to go you can drizzle a little EVOO on top of them and bake at 350 for 5 to 10 minutes until your cheese is melty and slightly browned.


Plate and serve!


I definitely think these would be great with portabello mushrooms and I will definitely be making these again!