Simple Roasted Vegetable Napoleon Recipe Video

Chef Keith Snow shows how to make a very simple dish- roasted vegetable napoleon, using seasonal vegetables.

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Squash1
 Zucchini1
 Eggplant1
 Roasted bell pepper1 Cup (16 tbs)
 Whole milk1 Cup (16 tbs)
 Mozzarella cheese1 Cup (16 tbs)
 Extra virgin olive oil1 Tablespoon
 Kosher salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 212 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 29.2 mg

Sodium 441.5 mg18.4%

Total Carbohydrates 14 g4.8%

Dietary Fiber 4.5 g17.9%

Sugars 9.2 g

Protein 11 g21.9%

Vitamin A 40.1% Vitamin C 75.5%

Calcium 24.3% Iron 4.9%

*Based on a 2000 Calorie diet

Directions

Cut all vegetables and coat them with some good quality extra virgin olive oil.

Add good quantity of herbs of provence, some freshly crushed black pepper and some Kosher salt. Again add some olive oil.

Lay the vegetables on a nice heavy duty grill pan. Grill for 1-2 minutes on each side and finish the dish in the oven.

Once you have nice grill mark on the vegetables, stalk vegetables alternatively and top them with a little grated cheese.

Pop them in the oven at 350 degrees for 5 minutes only and not more than that.

For serving, place 2 stalks in a plate and for the finishing drizzle some extra virgin olive oil.

Editors Review

Here is an updated version of the classic vegetable Napoleon. Roasted vegetables makes this dish much yummier than the traditional recipe. Chef Keith Snow shares a vegetable recipe that takes less than an hour to put together. A yummy ay to relish the goodness of vegetables.
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