Roasted vegetable napoleons

Yield: 6 servings

Measure Ingredient
½ cup Olive oil
1 pounds Eggplant
\N \N Cut crosswise
\N \N Into 1/3\" thick slices
1¼ pounds Zucchini
\N \N Cut crosswise
4 larges Plum tomatoes
\N \N (abt 1 1/4 lb)
\N \N Cut lengthwise
\N \N Into 1/3\" thick slices
2 mediums Red onion(s)
\N \N Cut into 1/3\" thick slices
1 pounds Medium red potatoes
\N \N Cut into 1/3\" thick slices
¾ cup Ricotta cheese
1½ teaspoon Thyme leaves, chopped
½ pounds Mozzarella
\N \N Cut into 6 slices
\N \N Each 1/4-inch thick
6 \N Rosemary sprigs

Preheat oven to 450 F.and brush 2 baking sheets with some of the olive oil.

Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper.

Roast in middle and lower thirds of oven, switching positions of sheets in oven halfway through roasting, until just tender and lightly browned, 10-15 min. Transfer vegetables as roasted to a tray, arranging them in one layer. Repeat with remaining vegetables.

Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring to rooms temperature before proceeding.

In a small bowl stir together ricotta, thyme, and salt and pepper to taste.

Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tbs ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2-3 tomato slices, 2 zucchini slices, and 1 onion slice.

Spread 1 tbs ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella.

Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven for 5 min, or until mozzarella is melted and vegetables are heated through. Serve with orzo.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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