Roasted Vegetable Napoleons

These Roasted Vegetable Napoleons offer a sophisticated twist on the classic savory pie. By roasting the vegetables individually first, you achieve a deep, caramelized flavor and tender texture that steaming or boiling simply cannot match. The layers of eggplant, potato, zucchini, red onion, and tomato are bound together with a light, herb-infused ricotta mixture and creamy mozzarella. This dish is perfect for dinner parties or a special weeknight meal, offering a hearty yet elegant vegetarian main course. The combination of earthy vegetables and tangy cheese creates a balanced profile that is both comforting and refined. It serves beautifully as a centerpiece or alongside a simple green salad.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 234.9

Dietary: Gluten-free, Vegetarian

Description

These Roasted Vegetable Napoleons offer a sophisticated twist on the classic savory pie. By roasting the vegetables individually first, you achieve a deep, caramelized flavor and tender texture that steaming or boiling simply cannot match. The layers of eggplant, potato, zucchini, red onion, and tomato are bound together with a light, herb-infused ricotta mixture and creamy mozzarella. This dish is perfect for dinner parties or a special weeknight meal, offering a hearty yet elegant vegetarian main course. The combination of earthy vegetables and tangy cheese creates a balanced profile that is both comforting and refined. It serves beautifully as a centerpiece or alongside a simple green salad.

Ingredients

1/2 cups Olive oil
1 lbs Eggplant, cut crosswise into 1/3-inch thick slices
1 1/4 lbs Zucchini, cut into 1/3-inch thick slices
4 large Plum tomatoes, cut crosswise into 1/3-inch thick slices
2 medium Red onions, cut lengthwise into 1/3-inch thick slices
3/4 cups Ricotta cheese
1 1/2 teaspoons Thyme leaves, chopped
1/2 lbs Mozzarella cheese, cut into 6 slices, each 1/4-inch thick
6 sprigs Rosemary
to taste Salt and black pepper

Directions

1
Preheat oven to 450F (232C).
2
Brush two baking sheets with some of the olive oil.
3
Arrange as many of the sliced vegetables as possible in a single layer on the prepared sheets.
4
Brush the vegetables with some of the remaining olive oil and season generously with salt and pepper.
5
Roast in the middle and lower thirds of the oven, switching the positions of the sheets halfway through, until the vegetables are just tender and lightly browned, about 10 to 15 minutes.
6
Transfer the roasted vegetables to a tray, arranging them in a single layer to cool.
7
Repeat the roasting process with the remaining vegetables until all are cooked.
8
In a small bowl, stir together the ricotta, thyme, and salt and pepper to taste.
9
Place one eggplant slice on a lightly oiled baking sheet or serving platter.
10
Spread 1 tablespoon of the ricotta mixture over the eggplant.
11
Layer with 2 potato slices, 2 zucchini slices, 1 red onion slice, 1 mozzarella slice, 2-3 tomato slices, 2 more zucchini slices, and 1 red onion slice.
12
Spread another tablespoon of ricotta mixture over the top onion slice.
13
Top with another eggplant slice to complete one napoleon.
14
Repeat the layering process to create the remaining 5 napoleons.
15
Bake the assembled napoleons at 450F (232C) for 15-20 minutes, or until the cheese is melted and the edges are golden.
16
Garnish with rosemary sprigs before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 234.9kcal

% Daily Value *
Total Fat 24.2g38%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 2.7mg1%
Total Carbohydrate 5.4g2%
Dietary Fiber 2.7g11%
Sugars 3.2g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: The vegetables may be roasted up to 1 day ahead. Once cooled completely, chill them layered between sheets of plastic wrap on trays and covered. Bring to room temperature before assembling the napoleons.

Substitutions: You can substitute the ricotta with a vegan ricotta alternative if making this dish vegan (ensure mozzarella is also vegan). Other herbs like basil or oregano can replace thyme.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: roasted vegetables, napoleon, eggplant, zucchini, potato, ricotta, mozzarella, mediterranean, layered dish, vegetarian, main course, herbed cheese, thyme, rosemary, tomato, red onion, sheet pan, dinner party, make ahead, plant-based protein

Read it online: https://www.chefs-mate.com/recipe/roasted-vegetable-napoleons/