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Grilled Vegetable and Goat Cheese Napoleons

Grilled Vegetable and Goat Cheese Napoleons
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
4 ServingsPrep: 50 min. Bake: 10 min.

Ingredients

  • 2 plum tomatoes, halved lengthwise
  • 1/4 cup olive oil, divided
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 large zucchini, cut into 1/2-inch slices
  • 1 large yellow summer squash, cut into 1/2-inch slices
  • 4 large portobello mushrooms
  • 4 slices eggplant (1/2 inch thick)
  • 1 package (5.3 ounces) fresh goat cheese
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced garlic, divided
  • 4 ounces fresh mozzarella cheese, cut into 4 slices
  • 1 package (10 ounces) fresh spinach
  • 1/4 cup balsamic vinaigrette

Directions

  • Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and
  • 1/4 teaspoon salt and pepper. Transfer to an ungreased 15-in. x
  • 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or
  • until tender.
  • Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle
© Taste of Home 2013

2 of 2

Grilled Vegetable and Goat Cheese Napoleons (continued)

Directions (continued)

  • with 1/4 teaspoon salt. Place vegetables in a grill wok or basket.
  • Grill, uncovered, over medium heat for 8-12 minutes or until tender,
  • stirring occasionally.
  • Remove and discard stems and gills from mushrooms. Brush mushrooms
  • and eggplant with 1 tablespoon oil; sprinkle with remaining salt.
  • Grill mushrooms, covered, over medium heat for 12-15 minutes or
  • until tender. Grill eggplant, covered, over medium heat for 4-5
  • minutes on each side or until tender.
  • In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon
  • garlic and remaining pepper.
  • Place mushrooms on a greased baking sheet; spread each with 2
  • teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons
  • cheese mixture, eggplant and remaining cheese mixture. Top with
  • mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or
  • until cheese is melted.
  • In a large skillet, saute remaining garlic in remaining oil for 1
  • minute. Add spinach; cook for 4-5 minutes or until wilted. Divide
  • among four plates; top each with a mushroom stack. Drizzle with
  • vinaigrette. Yield: 4 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutrition Facts: 1 serving equals 377 calories, 27 g fat (9 g saturated fat), 47 mg cholesterol, 833 mg sodium, 20 g carbohydrate, 6 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013