December 17, 2015
Roasted Vegetable Napoleon
This roasted vegetable napoleon is perfect for any holiday party with its impressive appearance! It is packed full of nutritious vegetables and rich in flavor. These stacks are delicious and the creamy mozzarella cheese and balsamic brings the flavors together.
This recipe is something that I have been dreaming of for the last couple of years. I love seeing stacks of fresh vegetables with a beautiful sauce. This one features potatoes which makes the dish a little more filling and helps it stick together better.
This napoleon features fresh mozzarella cheese which is creamy and delicious. It is a good source of protein (check out the Milk Means More article), calcium and vitamin D. All of the vegetables provide different vitamins and minerals making it a nutritious dish. These were much more filling than I expected considering they are quite healthy.
Funny story about the balsamic glaze. I planned to make my own and even got tips to make it right from the chef at my work. Then, that day, my dad stopped by my house with a little gift for me- a bottle of balsamic glaze that he had purchased for a great deal. He had no idea that I needed it for a recipe! I couldn't even believe it. The store bought glaze was actually delicious and easier than making my own.
Roasted Vegetable Napoleon
Servings: 5
Approximate prep time: 20 minutes
Approximate cook time: 15 minutes
Ingredients:
2 large baking potatoes, baked or microwaved, then sliced
1 red pepper, sliced into rings
1/2 large eggplant, sliced
1 red onion, sliced
1 cup green beans, ends trimmed
2 tablespoons olive oil + more for drizzling
2 teaspoons garlic powder
1 teaspoon black pepper
1 large tomato, sliced
8 ounce fresh mozzarella cheese ball, sliced in 5 pieces
1/4 cup pitted kalamata olives
Balsamic glaze for drizzling
1 tablespoon fresh parsley, finely chopped
Directions:
1. Preheat oven to 375 degrees.
2. Toss sliced potatoes, red peppers, eggplant, red onion and green beans in olive oil, garlic powder and black pepper and place on a baking sheet in oven.
3. Roast vegetables for about 15 minutes or until vegetables are medium soft.
4. Start with a layer of eggplant and layer the red pepper, potato, onion, green beans, tomato and mozzarella cheese into a stack. TIP: have the mozzarella in between two hot layers so it melts.
5. Top stack with kalamata olives and parsley.
6. Drizzle the stack with balsamic glaze and about a teaspoon of olive oil on each napoleon.
Serve immediately!
I made these during a weekend up north with my family and they all loved them! I was excited to make something fancier than normal and they definitely enjoyed them.
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