Vegetable Napoleons are a wonderful way to turn your garden bounty into a delicious dinner.
Fresh summer vegetable: mushrooms, red peppers, tomatoes, zucchini, eggplant, asparagus, onion, etc.
Extra virgin olive oil
Balsamic reduction (recipe follows)
Marinade (recipe follows)
Marinade your mushroom. Cut your vegetables into thick, stackable slabs, brush with olive oil and sprinkle with salt. Grill until charred, but still firm.
Toss your spinach with a little olive oil and season with salt.
Preheat your oven to broil. Stack your grilled vegetables, top them with mozzarella and put them under the broiler for 2-3 minutes, just until the cheese begins to melt.
To plate: arrange your greens, drizzle them with balsamic reduction and top it all off with a vegetable tower.
You can stack the Napoleons ahead of time if you’re making these for a group. Put them under the broiler just before serving. They make a great make ahead party meal.
1/3 cup balsamic vinegar
1 tablespoon sherry or port
1 tablespoon maple syrup, honey or sugar
Place in a heavy saucepan over low heat and reduce by half. It should take 12-15 minutes. Watch it carefully, you want a thickened syrup but it will burn quickly. It will thicken up as it cools.
Can be kept for several weeks.
1 tablespoon olive oil
1/4 teaspoon balsamic
1/4 teaspoon soy sauce
1-2 cloves garlic, chopped
Chopped fresh herbs: rosemary, thyme, savory, basil, parsley, or whatever you like
A pinch of salt
Place everything is a bag with your mushroom and set aside to do it’s magic.
Springtime A-dur 1 by Heinz Olmstedt