Grilled Potato and Asparagus Napoleon

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 I’m so happy grilling season is back in full force! This is one of the things I made recently, Grilled Potato and Asparagus Napoleon,  it’s the perfect side dish for all your summer grilling parties.

 Grilled asparagus, grilled red pepper slices layered together with creamy and slightly tangy goat cheese slathered in between thick grilled potato slices then topped off with nicoise olives and a rich drizzle of balsamic glaze, perfect for swiping everything into it.
 I did three stacks of potato slices here but two stacks would work as well especially if your serving a bunch of other side dishes. It looks impressive, the flavors are amazing, it’s a win, win!

Grilled Potato and Asparagus Napoleon
  • Amounts will vary depending on how many you will be making and whether you have a 2 or 3 high stack. This will be a guideline.
  • I used large baking potatoes which need to be precooked until tender but not mushy. You could either steam, boil or bake After they are cooked cut off the ends and make ½ inch slices. Brush slices with olive oil then finish cooking on grill for a few minutes. Be sure to get some nice grill marks!
  • Asparagus, pre grilled and cut into 1 inch pieces
  • Goat cheese log, cut into rounds
  • Red pepper slices, pre grilled
  • Nicoise olives and balsamic glaze for finish
  • Light vinaigrette or fresh lemon olive oil dressing
  1. Have everything ready for assembly,
  2. Potato* goat cheese round* red pepper slice* asparagus pieces* a few olives.
  3. Drizzle layer with either a light vinaigrette or fresh lemon and olive oil dressing.
  4. Repeat!
  5. When napoleon is made, garnish with more dressing, olives, asparagus pieces and a healthy swirl of luscious balsamic glaze around the plate.
  6. better served either slightly warm or room temperature.
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  1. Loved the recipe and I bought the recommended balsamic reduction from Mandarano (pure heaven!) but I made it again a little differently to serve a crowd. I made a warm (room temperature) potato salad using the same ingredients, just making the potato pieces smaller and added the goat cheese and balsamic reduction just before serving. It got rave reviews so now I can use it for a smaller dinner party (beautiful presentation) and also a larger crowd. Father’s Day is what I have in mind! Thanks for the recipe and the Mandarano recommendation. They were quick and very courteous.

  2. Che capolavoro! Marie, that is positively stunning, worthy of any fine dining establishment. I love layered dishes like this. Brava!

  3. Karen Bragg says

    I made these last night for my daughter’s 40th birthday dinner. They were easy since so much was done ahead of time. And they were so pretty on the platter-I did have to hold them together with a toothpick-but they looked great. And tasted even better! Your recipes are just amazing! The polenta with broccoli rabe and roasted tomatoes is another spectacular presentation, easy to make and so good! Thanks for all the inspiration

  4. Marie – I have never grilled potato slices before but will start now. What a great looking lunch or dinner.

  5. My oh My oh My oh My!!!! That looks SO tasty! Thanks for sharing the idea and recipe.

  6. Marie, these are beautiful! What a wonderful way to use the grill and make a light and delicious summer dish! This is going in the recipe box!!

  7. Thanks Marie, I pin and make almost every single one of your dishes! This looks to die for good, thanks!

  8. You think like a professional chef, Marie! These stacks are restaurant entrée worthy! I need some balsamic sauce — as I’still replacing things I had to leave behind when I moved. This brand sounds delicious!

  9. Any suggestions cow cheese substitutions for goat cheese? I don’t eat goat or sheep cheese.

  10. I’m out of my balsamic glaze, time to reorder! Gorgeous Napoleons!

  11. That’s a masterpiece Marie!
    P.S. Happy Mother’s Day in advance.

  12. Lovely Marie. I do use a balsamic sauce but will have to look for this particular brand.

  13. And yet another recipe that will come to MN. More and more – veggie-centric is the way to go and ’tis the season for these goodies.

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