Vegetable Napoleon in Marinara Sauce
A mouth watering vegetable dish Italian Style, that can be served as a Vegetarian Entre or side dish.
3 yellow bell peppers
3 red bell peppers
2 large carrots, sliced diagonally into 18 slices
2 medium zucchini, sliced diagonally into 18 slices
2 small eggplants, cut into 6, 1/4-inch rounds
6 portabella mushroom caps, cleaned and stemmed
18 asparagus spears, trimmed to about 4 inches
2 cups scallions (green onions), chopped
3/4 cup Marinara sauce
2 cup mozzarella cheese, shredded
  1. Preheat oven to 375 degrees
  2. Prepare hot coals for grilling.
  3. Lightly coat a baking sheet with olive oil.
  4. Place bell peppers, carrots, zucchini, and eggplant on a baking sheet.
  5. Roast in oven until tender, about 10 - 15 minutes. Set aside.
  6. When the peppers are cool enough, peel skin off and cut in half. Remove seeds.
  7. Grill mushrooms and asparagus spears for two to three minutes, be careful not to burn them.
  8. To build Napoleon, layer as follows on a prepared baking sheet:
    • one portabella mushroom,
    • one slice of eggplant,
    • 1/2 red bell pepper,
    • one eggplant slice,
    • three carrot slices,
    • 1/2 yellow bell pepper,
    • three zucchini slices,
    • two tablespoons Marinara sauce,
    • three asparagus spears,
    • two tablespoons Marinara sauce,
    • 1/3 cup mozzarella cheese.
  9. Place Napoleon in oven for five minutes or until cheese in melted.
  10. Garnish with scallions
Recipe adapted from:
Kristina Krawchuk, (Dine on 9)