VEGETABLE NAPOLEON RECIPES

SUMMER VEGETABLE NAPOLEONS | RACHAEL RAY IN SEASON

Summer Vegetable Napoleons | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Number Of Ingredients 10

Ingredients

2 portobello mushroom caps
Half of a 2.2-pound tube prepared polenta (halved crosswise), sliced into 12 rounds
½ cup extra-virgin olive oil
Salt and pepper
2 small eggplants (about 1 pound total), peeled and sliced lengthwise into 12 pieces
1 zucchini, sliced on the diagonal into 12 pieces
? pound angel hair pasta
2 tomatoes, 1 finely chopped, 1 sliced into 12 pieces
1 cup shredded mozzarella cheese
¼ cup mayonnaise

Steps:

Preheat a grill to medium. Brush the mushrooms and polenta slices with 3 tablespoons olive oil and season with salt and pepper. In a medium bowl, combine the eggplant and zucchini, drizzle with 3 tablespoons olive oil, season with salt and pepper and toss. Arrange the mushrooms, eggplant and zucchini on the cooking grate, cover and grill, turning once, until the mushrooms are tender and the eggplant and zucchini are golden, about 5 minutes; thinly slice the mushrooms. Add the polenta slices and grill until heated through, about 2 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain and toss with the chopped tomato and the remaining 2 tablespoons olive oil. Season with salt and pepper.
In a small bowl, combine the mozzarella and mayonnaise. Line a rimmed baking sheet with foil and grease the foil. Divide the eggplant into 4 stacks, then layer each stack with 3 zucchini slices, 3 tomato slices, some of the cheese mixture, 3 polenta rounds, more of the cheese mixture and some of the sliced mushrooms. Transfer the baking sheet to the cooking grate, cover and grill until the cheese is melted, about 5 minutes. Serve with the pasta.

VEGETABLE NAPOLEON - 500,000+ RECIPES, MEAL PLANNER AND ...

Vegetable Napoleon - 500,000+ Recipes, Meal Planner and ... image

"Dish made of all vegetables presented like a lasagna"

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

2 medium zucchini
2 medium Squash (yellow)
1 lb Spinach Washed and trimmed
1/2 Cup Red onion Diced
1 Cup Celery Chopped
1/2 Cup Garlic Crushed
1/2 Cup Extra virgin olive oil
1/2 Cup Dry bread crumbs
2 teaspoons Salad seasonings (Chefs choice)
4 Cups Spaghetti Sauce/tomato sauce
4 Cups bell pepper All colors
1 Lb Fresh mozzarella cheese
1/2 Cup Parmigiana cheese
Basil fresh
Fresh mushrooms, chopped

Steps:

"Heat oil and sautéed zucchini and squash turning until light brown, about 5 minutes. Remove and place on paper towel to drain oil. Now sautée remaining chopped vegetables. Meanwhile steam spinach about 3 minutes. Drain and press out water then add to sautéing vegetable mixture (onions, bell pepper, celery, etc.) and cook until spinach is tender. Butter or nonstick spray a casserole pan (about 9 x 13). Preheat oven to 400 degrees. Lightly coat pan with bread crumbs. For each layer start with zucchini and squash then onion, bell pepper, celery mixture, and then cheese. Remember to season each layer while building. Moisten each layer with tomato sauce then sprinkle with parmigiana cheese, bread crumbs and basil. The finally layer should end with zucchini, squash and sauce. Cover with foil and bake for 35 to 40 minutes until all ingredients are heated through. Can allow to cool and refrigerate an serve cold if prefer."

Nutrition Facts : Calories 392 calories, FatContent 24.0480067656675 g, CarbohydrateContent 19.1665594627853 g, CholesterolContent 55.7165194666667 mg, FiberContent 3.39003873074029 g, ProteinContent 27.033932627063 g, SaturatedFatContent 10.4737560836074 g, ServingSize 1 1 Serving (287g), SodiumContent 734.761790494643 mg, SugarContent 15.7765207320451 g, TransFatContent 1.2949756721893 g

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