Grilled Vegetable and Goat Cheese Napoleons
Grilled Vegetable and Goat Cheese Napoleons might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 37g of fat, and a total of 443 calories. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up balsamic vinaigrette, pepper, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Instructions
Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper.
Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 20-25 minutes or until tender.
Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt.
Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally.
Remove and discard stems and gills from mushrooms.
Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender.
In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper.
Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture.
Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato.
Bake at 350° for 8-10 minutes or until cheese is melted.
In a large skillet, saute remaining garlic in remaining oil for 1 minute.
Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack.
Drizzle with vinaigrette.