Grilled Vegetable Napoleon with Burrata
This is a showstopper of an appetizer – and perfect for a meal where vegetables are taking the staring role. You can adjust to use whatever vegetables you like and in the quantity you like.
Ingredients
- 1 eggplant sliced into rounds
- 1 red pepper
- 1 yellow pepper
- 1 zucchini
- 1 summer squash
- Salt and pepper
- olive oil
- large flake sea salt to finish
Instructions
- Cut each pepper in half, remove the core and seeds, and white membranes. Cut the cleaned peppers into 8 pieces.
- Cut the zucchini and summer squash into long thin slices, about 1/8-inch thickness.
- Cut the unpeeled eggplant into ¼ inch thick rounds
- Prepare the vegetables for grilling by tossing them / coating them with oil and some salt and pepper.
- Grill the vegetables until nicely cooked, but not overdone.
- Using rings (purchase at a kitchen gadget store) to build the Napoleon - layer the vegetables alternating as you go. Use a knife to trim the vegetable to fit the ring or fold it to fit. This is not a precise science – but you do want the rings generously filled – and the vegetable should be just a bit higher than the top edge of the ring. Use a flat spatula to compact the vegetables slightly.
- If you are building the napoleon on a cutting board, slide the spatula under and transfer them to a baking tray.
- Heat these gently in a 325-degree oven for about 10 minutes. They do not have to be piping hot – and could even be served room temperature in the heat of the summer.
- Transfer to a plate, and top with a small burrata or cut a larger one in half. Garnish with olive oil, reduced balsamic, some large flake sea salt and some parsley or basil – your choice!