Mediterranean Napoleon

Recipe courtesy of Chef Ron Perkins, Kent State University

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Yield: 4 servings

Ingredients:

4 medium Portabella caps (3.5 to 4-inches in diameter)

4 ounces Vinaigrette Dressing, basic recipe

1 teaspoon minced garlic

4 slices beefsteak tomatoes, ½” thick

4 horizontal cut slices eggplant, ½” thick,

8 horizontal cut slices zucchini, ½” thick

8 horizontal cut slices yellow squash, ½” thick

4 slices mozzarella cheese, ¼” thick

2 red bell peppers, halved and roasted

4 slices tofu, roasted

8 fresh basil leaves

4 wooden skewers

4 rosemary spears

4 tablespoons meatless tomato sauce with mushrooms

Directions:

1.         Marinate Portabellas in vinaigrette for two hours.

2.         Add garlic, tomatoes, eggplant, zucchini, yellow squash, cheese and tofu to dressing and toss lightly.

3.         Place Portabellas, skin side down on a baking sheet and stack with 2 basil leaves, tomato, eggplant, zucchini, yellow squash, mozzarella, roasted red pepper and tofu.

4.         Place a skewer through the stack to hold together while roasting.

5.         Roast in a pre-heated 375˚F oven for about 15 to 20 minutes, replacing the skewers with rosemary sprigs about 5 minutes before done.

6.         Plate and serve with meatless tomato sauce.

Tags: Dinner, Foodservice, Mediterranean, University, Vegetarian