Veggie Napoleon

This is a savory version of a napoleon, layers and layers of your favorite vegetables all perched on top of a sturdy portobello base. These pretty bundles are the perfect side dish to any protein you make or a straight up main course served together with a salad.
This dish was inspired by something my sister in law ordered while on vacation, her portobello was filled with Yukon gold potatoes, caramelized onions, roasted red peppers and parmesan cheese.

I wanted to incorporate some autumn vegetables on mine so I added sliced sweet potatoes, kale and some nice fresh green beans I found.
Everything is precooked before you layer, I steamed the green beans and sauteed the kale but roasted everything else you see here, the eggplant, red and yellow peppers, the sweet potatoes and the onion slices all tossed with a little olive oil and placed in a 400 degree oven until golden and tender.

The portobellos, (I bought large ones) were scraped of their gills ( to give you lots of room for layering) and roasted for only 10 minutes along with everything else just to get them a little tender.

Then just start layering! In between the layers you want add some grated cheese that melts good like fontina or mozzarella, it sort of “glues” the veggies together so that when you cut into bundle, ( with a serrated knife please) they won’t fall apart.
Place them back in the oven for a couple of minutes just to let the cheese melt in between.
I think I was getting  a little over zealous here stacking them too high with too many layers in the beginning, I tend to over due it, just ask my kids!
 So I ended up making mine a little more compact with not quite as many layers as above but always ending with the sweet potato slices on top.
 Place your finished veggie napoleon in a nice big puddle of marinara and sprinkle with more cheese, delish!
Get creative here, the various veggie combinations are endless!! 

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Comments

  1. Beautiful! I served something like this for the vegetarians at my wedding.

  2. You have a way with veggies, Marie! This looks lovely. xo

  3. Mmmm, what a great creation using veggies with an Italian twist! I’ll be in Italy with my parents for 2 weeks in October. I am so anxious to enjoy the foods of Italy! Then on to Chi-town to visit my son. I’m sure autumn is a beautiful time to visit Chicago! ~ Roz

  4. I would have added extra cheese too!

  5. Looking at this beautiful creation one could almost decide to become vegetarian (almost). Another delicious and creative post by our Marie.

  6. this is gorgeous! I love the kale hanging out….I’d really like it with the sweet potatoes and all that lovely cheese in between. What a great idea. Thanks!

  7. They look delicious! I love having a vegetarian dinner a few times a week.

  8. I’ve never had a meal that is strictly vegetables make my mouth water. This looks soo good!!! I need to stock up on veggies this weekend to recreate this dish.

  9. That picture really did it! Looked so appetizing I just have to return and copy the recipe bit by bit :) !

  10. Looks like a delicious way to use up the abundance of the season.

  11. My three year old saw the picture of this and said “oooh mommy. That looks yummy.” That’s impressive!!!

  12. I’ve got some catching up to do, been so busy with my house.
    These are awesome Marie. Color, flavor, pow!
    LL

  13. wow these look amazing coming over for the eggplant patties Claudia linked too

  14. Oh Marie! This just sings! (Happy plants.)

  15. I am drooling over vegetables…they look so good.

  16. I am pinning this. What a shot and how gorgeous yo made this…absolutely wonderful…

  17. this looks EXCELLENT – what a beauty

  18. I just cannot resist my tongue, Wish I had a platter of this mouth watering foodies right now.

  19. Hi!This blog is reallly nice come to visit mine http://artandfoodofitaly.blogspot.it/2012/09/tuscan-cabbage-soup.html?m=1

Trackbacks

  1. […] you’re your choice of veggies, meats, and cheeses.  Here is a recipe for Veggie Neopolean from Proud Italian Cook: Veggie Napolean (please note that this is her picture as well).  In this recipe, the base was a Portobello […]

  2. […] Recipe & photo credit to prouditaliancook.com […]

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