Recipe - Roasted Vegetable Napoleons

One half cup Olive oil
1 pound Eggplant; cut crosswise into
eight 1/3inch thick slices
1 pound Zucchini; cut crosswise into
1/3inchthick slices
2 lg Plum tomatoes (about 1
pound), cut lengthwise into
1/3inch thick slice
1 lg Red onion; cut into four
1/3inch thick slices
One half pound Medium red potatoes; cut
into 1/3inch thick slices
One half cup Ricotta
1 teaspoon Chopped fresh thyme leaves
1/3 pound Mozzarella; cut into four
1/4inch thick slices
4 Fresh rosemary sprigs

Preheat oven to 450 degrees 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
vegetables in middle and lower thirds of oven, switching positions of
sheets in oven halfway through roasting, until just tender and lightly
browned, 10 to 15 minutes. Transfer vegetables as roasted to a tray,
arranging them in one layer. Roast remaining vegetables in same manner.
Vegetables may be roasted 1 day ahead, cooled completely, and chilled,
layered between sheets of plastic wrap on trays and covered. Bring
vegetables to room 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 tablespoon
ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices
and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2
tomato slices, and 2 zucchini slices. Spread 1 tablespoon ricotta mixture
over zucchini and top with 1 eggplant slice. Make 3 more napoleons, using
remaining vegetables, ricotta mixture, and mozzarella in same manner.

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 5 minutes, or until mozzarella is melted and vegetables are heated
through.

Yield: 4 servings

Recipe by: Cooking Live Show #8951

Posted to MCRecipe Digest V1 #785 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 17, 1997