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Roasted Vegetable Napoleon

4 baby Portabella mushrooms
2 Roma tomatoes
4 red bell peppers
1 ¼ C balsamic vinegar
½ C dried Porcini mushrooms
½ C minced garlic
8 ¼” slices fresh Mozzarella
1 tsp. minced rosemary
¼ C soy sauce

Grill Portabella cap side down until moisture seeps under caps. Turn over and grill for one more minute. Place in container, cover with plastic wrap and set aside to hydrate mushrooms. Roast off all red bell peppers in oven at 400 degrees until skin blackens and peels (about 40 minutes). Place in container, cover with plastic wrap and set aside. Roast off Romas until a little blackened (about 30-35 minutes). Re-hydrate Porcinis in hot water (30 minutes). Add Porcinis in a sauté pan with garlic, soy sauce, and ¼ cup balsamic vinegar. Heat on med-high for about 3 minutes. Set aside. Reduce 1 ¼ cup balsamic vinegar by half. Set aside to cool.

Once red bells have cooled, peel the skins and cut 2 red bells into thirds.

Assemble Napoleon: Portabella, pinch of rosemary, one slice fresh Mozzarella, ½ Roma tomato, 1/3 red bell pepper, one slice fresh Mozzarella, top with Porcini.

Place the remaining red bells in a blender and purée. Garnish Napoleon with reduced balsamic vinegar, red bell purée, and spring greens.

Pairs beautifully with the Wildhurst

2005 Plunkett Creek Merlot.

Chef Israel Gonzales, Rob Roy Golf & Country Club, Cobb

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