If you are looking for a recipe that makes a stunning presentation on a plate, this is the one for you. In fact, this is one of my husband’s favorite vegetarian recipes. In my Vegetable Napoleons recipe, several of my favorite vegetables are sliced and brushed with an Indian spice marinade then individually roasted. The marinade is a vinaigrette dressing that is flavored with a bit of red chile powder and garam masala to give it a little attitude.
Once the eggplant, squashes, potato, red onion and tomato come out of the oven and are just fork tender, alternating slices of each vegetable are placed on top of each other to form the stacks. They are topped with a handful of spicy pepper jack cheese and are briefly placed in the oven to allow the cheese to melt.
To accompany the napoleons, I have made a mild Creamy Mint Chutney that complements the tang of the vegetable marinade in its color and flavor. Its bright green color enhances the roasted color of the vegetables and the white of the cheese. The bold flavor of mint contrasts well with the subtle flavors of the vegetables.
To serve the Vegetable Napoleons, simply set one on each plate and place a generous spoonful of the chutney on the side.
Next week my blog will feature a Sweet Corn Salad which also pairs well with the napoleons.