Simple Roasted Vegetable Napoleon Recipe Video
Chef Keith Snow shows how to make a very simple dish- roasted vegetable napoleon, using seasonal vegetables.
Ingredients
Squash
Zucchini
Eggplant
Roasted bell papers
Whole milk
Mozzarella cheese
Herbs of provence
Extra virgin olive oil
Kosher Salt
Black Pepper
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.
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.Chef
