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Roasted Vegetable Napoleons

Source of Recipe

selkie


List of Ingredients

1 eggplant
1 zucchini
1 summer squash
1 large red onion
4-5 Portobello mushrooms
5 plum tomatoes


Recipe

Preheat oven to 375-400. Wash all veggies and stem the mushrooms. Cut eggplant and onion into rounds about 1/4" thick. Cut zucchini and squash either lengthwise or on a 45 degree angle to get longer pieces. Cut tomatoes in half legthwise.

Lightly spray baking sheets with Pam and lay veggies out. Lightly spray the top of the veggies then sprinkle on seasonings of your choice. I used Mrs. Dash Tomato/Basil on the eggplat and Mrs. Dash Garlic & Herb on the squashes. Roast veggies in oven until soft or slightly colored. This will vary as to how you like them. For the onions, though, if you let them color and get soft all the way through they will be incredibly sweet and tasty.

Let veggies cool. Stack starting with eggplant in what ever order you like. Stack the veggies (some of everthing except the tomatoes) starting and ending with eggplant to make an eggplant sandwich. I ended up with 5 stacks.

Put roasted tomatoes in the food processor or blender along with some of the roasted onion. Add tomato/basil Mrs. Dash and a little water. Blend well. Add about 2-3 tablespoons red wine vinegar (to taste). If vinaigrette is too thick, thin with a bit more water.

Spread a little vinaigrette on a plate and place the Napoleon on top. You can eat them cold, room temp, or reheat in the oven - however you'd like. Also delicious with a fresh basil leaf tucked in with the layers and a grind of fresh pepper on top.