If you’re looking for a stunning dish that combines layers of roasted vegetables with rich, flavorful cheese, this vegetable napoleon recipe is a perfect choice. With its vibrant colors and elegant presentation, this dish is sure to impress at any dinner party or special occasion. The combination of tender eggplant, zucchini, and bell peppers, paired with creamy goat cheese and a tangy balsamic reduction, creates a delicious and satisfying meal that’s as beautiful as it is tasty. Whether you’re serving it as an appetizer or a light main course, this vegetable napoleon is a must-try for anyone who loves fresh, seasonal ingredients.

Vegetable Napoleon Recipe Ingredients

For the Vegetables:

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 large zucchini, sliced into 1/4-inch rounds
• 2 large yellow squash, sliced into 1/4-inch rounds
• 1 large red bell pepper, cut into strips
• 1 large yellow bell pepper, cut into strips
• 1 large portobello mushroom, sliced into 1/4-inch strips
• Olive oil for brushing
• Salt and pepper to taste

For the Goat Cheese Filling:

• 8 oz goat cheese, softened
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 garlic clove, minced
• Salt and pepper to taste

For the Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey or maple syrup

Vegetable Napoleon Recipe Instruction

1. Prepare the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • Arrange the eggplant, zucchini, yellow squash, red and yellow bell peppers, and portobello mushroom slices on a baking sheet in a single layer.
   • Brush the vegetables lightly with olive oil and season with salt and pepper.
   • Roast the vegetables in the preheated oven for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized. Set aside to cool.
2. Make the Goat Cheese Filling:
   • In a medium bowl, mix together the softened goat cheese, basil, chives, minced garlic, salt, and pepper until well combined. Set aside.
3. Prepare the Balsamic Reduction:
   • In a small saucepan, combine the balsamic vinegar and honey (or maple syrup) over medium heat.
   • Bring the mixture to a simmer and reduce the heat to low.
   • Let it simmer for about 10-15 minutes, stirring occasionally, until the vinegar thickens and reduces by half. Remove from heat and let it cool.
4. Assemble the Vegetable Napoleon:
   • Start by placing a slice of eggplant on a serving plate. Spread a thin layer of the goat cheese filling on top.
   • Layer with a slice of zucchini, then yellow squash, followed by a strip of red bell pepper, a strip of yellow bell pepper, and a slice of portobello mushroom.
   • Repeat the layers, ending with a vegetable slice on top.
   • Drizzle the balsamic reduction over the top of the Vegetable Napoleon.
5. Serve:
   • Serve the Vegetable Napoleon warm or at room temperature as a stunning appetizer or light main dish.

Tips:

• You can make the balsamic reduction and goat cheese filling ahead of time for easier assembly.
• For a vegan version, substitute the goat cheese with a plant-based cheese spread.

This vegetable napoleon recipe is a delightful way to showcase the natural flavors of fresh vegetables, elevated by the rich creaminess of goat cheese and the tangy sweetness of balsamic reduction. Whether you’re serving it as a sophisticated appetizer or a light main course, this dish is sure to become a favorite. Its stunning presentation and delicious taste make it perfect for special occasions, yet it’s simple enough to prepare for a weeknight dinner. Give this recipe a try, and enjoy a culinary experience that’s both elegant and satisfying.

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I think you will fall in love with this vegan dish too. >> Vegen Jambalaya Recipe