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Roasted Vegetable Napoleons




Source of Recipe


Internet


List of Ingredients




1/2 cup olive oil
1 pound eggplant
1 pound medium red potatoes
1 1/4 pounds zucchini
2 medium red onions
4 large plum tomatoes
3/4 cup ricotta cheese
1 1/2 teaspoons chopped fresh thyme
1/2 pound mozzarella cheese
6 rosemary sprigs

Recipe



Preheat oven to 450º and brush 2 baking sheets with some oil. Cut
eggplant, potatoes, zucchini, red onions and plum tomatoes into 1/3
inch thick slices. Arrange as many as possible in one layer on
baking sheets. Brush vegetables with some oil and season with salt
and pepper. Roast vegetables in middle and lower third of oven,
switching positions of sheets in oven halfway through roasting, until
just tender and lightly browned. This should take about 10 minutes.
Transfer vegetables to a tray, arranging them in one layer. Roast
remaining vegetables in same manner. Vegetables may be roasted one
day ahead and cooled completely before being chilled, layered between
sheets of plastic wrap on trays and covered. Bring vegetables to
room temperature before proceeding.
In a small bowl stir together ricotta, thyme, and salt and pepper
to taste.
Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1
tablespoon ricotta mixture over eggplant. Cover ricotta mixture
with 2 potato slices and layer with 2 zucchini slices, 1 onion
slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices
and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion
and top with eggplant slice. Make 5 more napoleons using remaining
vegetables, ricotta mixture, and mozzarella in same manner.
Insert a metal or wooden skewer through center of each napoleon to
make a hole from top to bottom. Trim rosemary sprigs to 2 inches
taller than the napoleons and remove bottom leaves from each sprig.
Insert 1 sprig into each napoleon and bake in middle of oven until
mozzarella is melted and vegetables are heated through, about 5
minutes.