Napolean of Grilled Vegetables with Goat Cheese, Garlic, and Rosemary
1 small eggplant
Wash all veggies. Slice all veggies approx. 3/4-inch thick. Put in a bowl with chopped garlic, olive oil and sprinkle with salt and pepper. Take the rosemary and strip off all leaves 2 inches from the top, only leaving the top of the branch intact. (We will be using the branches as skewers.)
1 green squash
1 yellow squash
2 plum tomatoes
2 small logs goat cheese (sometimes labeled Montrachet)
2 cloves garlic-chopped
4 big branches of rosemary
4 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Chop the rosemary leaves fine and add to veggie mixture. Let sit up to an hour. Grill veggies briefly on both sides-except tomatoes, just enough to add color.
Cut the goat cheese logs into 8 3/4-inch slices. Assemble in any order you wish as long as you have one slice of cheese in the middle and one at the top. I don't recommend putting the tomato on the bottom.
Secure your creation with the rosemary branch pushed straight down the middle. Trim the branch to the correct height so the rosemary leaves come in contact with the goat cheese.
Bake in a preheated oven 450F. for 10 minutes. Place in center of each plate. Mix 1 tablespoon of balsamic vinegar with marinade and drizzle around the napolean.
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