Grilled Garden Napoleons with Roasted Red Pepper Sauce

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1 globe eggplant
1 japanese eggplant
2 zucchini
2 tomatoes
6 scallions
2 large fresh mozzarella balls, about 4 oz. each, sliced
3 tablespoons extra-virgin olive oil
salt and pepper
2 tbs. chopped parsley
Roasted Red Pepper
2 red bell peppers, grilled, skinned, and seeded
1 large tomato, grilled, skinned, and seeded
2 cups red wine, preferably a chianti-type like sangiovese
1 sprig each oregano, thyme, and marjoram
salt and pepper

Slice all the vegetables, except the tomatoes and the scallions, about 1/8 in. thick on the diagonal. Slice the tomatoes 1/4 in. thick and brush with olive oil. Toss the other vegetables with olive oil and season all with salt and pepper.

Place the vegetables on the grill over medium-hot heat. Turn when they start to soften, about 2 min. per side.

To assemble, alternately layer the vegetables and the mozzarella, using 2 to 3 slices of cheese per serving. Top each napoleon with a scallion and sprinkle with parsley.

Serve with Roasted Red Pepper Sauce.

Roasted Red Pepper Sauce:

Finely dice one of the peppers, and cut the other into strips. Roughly chop the tomato.

Place the wine in a sturdy saucepan with the tomato, diced pepper, and herbs. Cook over a medium-hot area of the grill until the tomato breaks down, 20 to 30 min. Add the pepper strips and cook for 15 min. more, or until sauce thickens. Season to taste with salt and pepper.

6 servings



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