6. Line a baking sheet with a new piece of foil and spray it with cooking spray.
7. Reduce the oven temperature to 375°F.
8. After all of the vegetables have cooked, assemble the napoleons. Starting with the next largest vegetable, usually eggplant, assemble 6 stacks by layering different vegetables one on top of the other. The smallest vegetable should be on top. Sprinkle 1 ounce of cheese on the top of each stack.
A meal I tasted several years ago during a trip to Alaska is the inspiration for this recipe. It makes a dramatic presentation on the place with an array of colorful vegetables carefully layered one on top of the other. The recipe is named after the classic French dessert recipe for napoleons in which thick sweet cream is placed between layers of crispy, light pastry dough and baked to perfection. Serves 6.
Creamy Mint Chutney is a delicious accompaniment for this recipe. The recipe is at the bottom of this page.
4. Line 2 baking sheets with foil. Place the onion and potato slices on it. Brush the Marinade on both sides of the slices. Place in the oven and roast for 15 minutes. When cooking the onion, try to keep the slices intact to make stacking easier. Remove and set aside.
4 garlic cloves, minced
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon red chile powder
1 tablespoon garam masala
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large zucchini
1 large yellow squash
1 large red onion
1 large baking potato
1 large tomato
6 ounces pepper jack cheese, grated
5. Repeat for each of the vegetables. Roast the vegetables in different batches due to the varying cooking times. Roast the eggplant for 7 minutes and the squashes and tomatoes for 6 minutes.
9. Bake the stacks for approximately 10 minutes or until heated through and the cheese is melted.
2. Preheat the oven to 425°F.
3. Thinly slice all of the vegetables, about 1/4-inch thick. You should have: 12 eggplant slices, 12 zucchini slices, 6 yellow squash slices, 6 red onion slices, 6 potato slices and 6 tomato slices.
1. In a large bowl, whisk all of the Marinade ingredients together.
1 cup fresh mint leaves, packed
1 cup cilantro leaves, packed
2 green chiles
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1/16 teaspoon asafetida
1/4 cup plain yogurt or sour cream
Grind all the ingredients to a smooth paste in a blender. Chill until ready to serve..