Grilled Mushroom Napoleon
This grilled vegetable Napoleon is a showstopper with vibrant, char-grilled layers of veggies.
Ingredients
- Eggplant - 1/2" slice (2 oz)
- Mushroom, Portabella (5 oz)
- Red Leaf Lettuce (1 pc)
- Spinach, Baby (2 oz)
- Squash, Yellow - medium, 1/4" slice (2 oz)
- Tomatoes - 5x6 1 layer (3 oz)
- Pepper, Ground - black (2 ea)
- Salt, Kosher (2 ea)
- Oil, 75/25 (3 oz)
- Basil Vinaigrette (2 fl oz) Recipe
Steps
- Brush mushrooms and eggplant with oil, sprinkle with salt and pepper.
- Toss squash with oil, salt and pepper.
- Grill all vegetables, then let cool.
- Pan fry spinach, then let cool.
- On the serving dish, place the piece of red leaf lettuce to cover the edges.
- Cut the portabello mushroom in half, and lay on the lettuce.
- Layer the spinach, eggplant, squash, and tomatoes.
- Basil vinaigrette on the side.
Notes
The mushrooms will break if you toss them, and the eggplant absorbs oil quickly, so it's best to brush these. If you want to serve hot, use the grill to mark and finish together in the oven.