Vegetable Napoleons
The bright and robust flavours incorporated in this dish make it an excellent addition to the creamy stuffed chicken breast. They're easy to make but incredibly delicious.
Ingredients
- 2 Roma Tomatoes
- 1 Japanese Eggplant
- 1 small Zucchini
- 1 small Yellow Squash
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Salt and Freshly Ground Pepper
- 6 3-inch Sprigs Rosemary bottom leaves removed
- Flaked Sea Salt such as Maldon, for finishing
Instructions
- Preheat oven to 350°F (180°C) and lightly oil a small baking sheet or line with parchment.
- Using a mandoline, cut 12 slices from each vegetable – about 1/8-inch thick.*
- Place them all in a large bowl and drizzle them liberally with olive oil and a couple of teaspoons balsamic vinegar. Season well with salt and pepper and toss well to coat.
- Make 6 stacks of vegetables, each stack having two of each vegetable. I found that the tomato should be placed on top of the eggplant slices (the tomato's moisture helps cook the eggplant).
- Skewer each stack with a toothpick to keep the layers from shifting. Place the stacks on the prepared baking sheet and roast for 30 minutes.
- Once they come out of the oven, remove the toothpicks, replace them with the small sprigs of rosemary, and sprinkle with flaked sea salt.
Notes
* Note: when shopping for your vegetables, try to pick ones with similar diameters for the best results.
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