Portobello and Roasted Vegetable Napoleon

Who doesn’t love eating foods that look just as beautiful and sensual as they taste? (aka food porn) Each layer of this Napoleon compliments its former more than the next.  Balsamic marinated vegetables lay between soft mozzarella perfumed with fresh basil, and all sitting upright on a bed of peppery arugula.  Simple, yet sophisticated – light, yet satisfying – easy, yet impeccable. 

Place vegetables of choice (in this case, Portobellos, Bell Peppers and Zucchini) in large bag and marinate with Balsamic, Olive Oil, Crushed Garlic, Salt, Pepper and Dried Herbs (Rosemary, Thyme, Oregano). Roast vegetables in oven on 425 degrees for approximately 20 minutes (depending on size of veg – you may have to roast longer or shorter).

Let vegetables rest and come to room temp.  Layer with fresh tomatoes, mozzarella, basil, fresh cracked pepper and kosher salt, and drizzle a little marinade on top.



Filed under All Posts, Healthy Options, Seasonal - Summer, Uncategorized, Vegetables

2 responses to “Portobello and Roasted Vegetable Napoleon

  1. Love the blog! and this recipe looks delicious…and easy to make 🙂
    Thanks for sharing

  2. Annie

    My mouth is watering.

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