Name: Roasted Vegetable Napoleons
Ingredients: 1/2 c Olive oil; 1 lb Eggplant; cut crosswise into eight 1/3-inch thick slices; 1 lb Zucchini; cut crosswise into 1/3-inch-thick slices; 2 lg Plum tomatoes (about 1 pound), cut lengthwise into 1/3-inch thick slice; 1 lg Red onion; cut into four 1/3-inch thick slices; 1/2 lb Medium red potatoes; cut into 1/3-inch thick slices; 1/2 c Ricotta; 1 ts Chopped fresh thyme leaves; 1/3 lb Mozzarella; cut into four 1/4-inch thick slices; 4 Fresh rosemary sprigs

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1/2	c	Olive oil
1	lb	Eggplant; cut crosswise into eight 1/3-inch thick slices
1	lb	Zucchini; cut crosswise into 1/3-inch-thick slices
2	lg	Plum tomatoes (about 1 pound), cut lengthwise into 1/3-inch thick slice
1	lg	Red onion; cut into four 1/3-inch thick slices
1/2	lb	Medium red potatoes; cut into 1/3-inch thick slices
1/2	c	Ricotta
1	ts	Chopped fresh thyme leaves
1/3	lb	Mozzarella; cut into four 1/4-inch thick slices
4		Fresh rosemary sprigs

INSTRUCTIONS

Preheat oven to 450 degrees and brush 2 baking sheets with some of the
olive oil.
Arrange as many vegetables as possible in one layer on sheets. Brush
vegetables with some remaining oil and season with salt and pepper. Roast
vegetables in middle and lower thirds of oven, switching positions of
sheets in oven halfway through roasting, until just tender and lightly
browned, 10 to 15 minutes. Transfer vegetables as roasted to a tray,
arranging them in one layer. Roast remaining vegetables in same manner.
Vegetables may be roasted 1 day ahead, cooled completely, and chilled,
layered between sheets of plastic wrap on trays and covered. Bring
vegetables to room temperature before proceeding.
In a small bowl, stir together ricotta, thyme, and salt and pepper to
taste.
Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon
ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices
and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2
tomato slices, and 2 zucchini slices. Spread 1 tablespoon ricotta mixture
over zucchini and top with 1 eggplant slice. Make 3 more napoleons, using
remaining vegetables, ricotta mixture, and mozzarella in same manner.
Insert a metal or wooden skewer through center of each napoleon to make a
hole from top to bottom. Trim rosemary sprigs to 1 inch taller than
napoleons and remove bottom leaves from each sprig, leaving about 1 inch of
leaves around top. Insert 1 sprig into each napoleon and bake in middle of
oven 5 minutes, or until mozzarella is melted and vegetables are heated
through.
Yield: 4 servings
Recipe by: Cooking Live Show #8951
Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997

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