Roasted Vegetable Napoleons
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
59
Spice
43
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees and brush 2 baking sheets with some of the olive oil
2
Arrange as many vegetables as possible in one layer on sheets
3
Brush vegetables with some remaining oil and season with salt and pepper
4
Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven halfway through roasting, until just tender and lightly browned, 10 to 15 minutes
5
Transfer vegetables as roasted to a tray, arranging them in one layer
6
Roast remaining vegetables in same manner
7
Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered
8
Bring vegetables to room temperature before proceeding
9
In a small bowl, stir together ricotta, thyme, and salt and pepper to taste
10
Put 1 eggplant slice on a lightly oiled baking sheet
11
Spread 1 tablespoon ricotta mixture over eggplant
12
Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 tomato slices, and 2 zucchini slices
13
Spread 1 tablespoon ricotta mixture over zucchini and top with 1 eggplant slice
14
Make 3 more napoleons, using remaining vegetables, ricotta mixture, and mozzarella in same manner
15
Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom
16
Trim rosemary sprigs to 1 inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1 inch of leaves around top
17
Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through