The Grilled Vegetable Napoleon with goat cheese is a delightful dish that showcases layers of vibrant, grilled vegetables paired with creamy herbed goat cheese. Ideal for vegetarians, it’s perfect for summer gatherings or elegant dinners. Varieties like Mediterranean or Southwestern versions introduce unique flavors and ingredients. Preparation is simple, using seasonal vegetables and easy grilling techniques. This eye-catching presentation garnished with fresh basil elevates any meal. Explore further for creative variations and serving suggestions that will impress guests.
Classic Grilled Vegetable Napoleon With Herbed Goat Cheese
The Classic Grilled Vegetable Napoleon with Herbed Goat Cheese is a stunning and delicious dish that brings together layers of vibrant grilled vegetables and creamy, herb-infused goat cheese.
This dish is perfect for vegetarians, dinner parties, or as a light summer meal. With a prep time of about 30 minutes and approximately 20 minutes of cooking time, this delightful recipe serves 4 and is sure to impress guests with its colorful presentation and rich flavors.
Ingredients:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 cups leafy spinach (fresh or baby)
- 8 ounces goat cheese, softened
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Balsamic glaze (for drizzling)
- Fresh basil leaves for garnish
Cooking Steps:
1. Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
2. In a mixing bowl, combine the sliced zucchini, yellow squash, red and yellow bell peppers, and eggplant with olive oil, salt, and pepper. Toss to evenly coat the vegetables.
3. Place the seasoned vegetables on the grill, and cook for about 4-5 minutes on each side until they are tender and have nice grill marks. Remove from the grill and set aside.
4. In a separate bowl, mix the softened goat cheese with chopped basil and thyme until well blended. Season with a pinch of salt and pepper to taste.
5. Start assembling the Napoleon by placing one slice of eggplant at the base, followed by a layer of grilled vegetables, a dollop of the herbed goat cheese, and a handful of spinach.
Repeat the layering process (eggplant, vegetables, goat cheese, spinach) to create a stacked tower.
6. Finish with a final layer of grilled vegetables on top and drizzle with balsamic glaze. Garnish with fresh basil leaves.
7. Serve immediately while warm, or chill for a delightful cold appetizer.
Variations and Tips:
- Vegetable Options: Feel free to mix in different seasonal vegetables like asparagus, mushrooms, or heirloom tomatoes.
- Cheese Alternatives: If goat cheese isn’t your preference, try feta or ricotta for a different flavor profile.
- Grilling: For added depth of flavor, you can marinate the vegetables for 30 minutes before grilling them.
- Presentation: Serve the Napoleon on a bed of arugula or mixed greens for a revitalizing contrast.
- Vegan Option: Substitute the goat cheese with a vegan cheese alternative or a cashew cream for a dairy-free version.
Enjoy your beautifully layered Grilled Vegetable Napoleon with Herbed Goat Cheese as a nourishing and wholesome dish that showcases the best of seasonal produce!
Mediterranean-Inspired Grilled Vegetable Napoleon
Ingredients:
- 1 large eggplant, sliced into ½-inch rounds
- 1 zucchini, sliced into ½-inch rounds
- 1 bell pepper, cut into quarters
- 1 red onion, sliced into ½-inch thick rings
- 1 cup cherry tomatoes, halved
- 8 oz goat cheese, softened
- ¼ cup fresh basil leaves, chopped
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- Salt and pepper to taste
- Optional: Fresh arugula for serving
Cooking Steps:
- Preheat your grill to medium-high heat.
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Add the eggplant, zucchini, bell pepper, red onion, and cherry tomatoes to the bowl, coating them well with the marinade. Let them sit for about 10 minutes.
- Place the marinated vegetables on the grill, starting with the eggplant and zucchini, which take longer to cook. Grill for about 4–5 minutes per side, until tender and grill marks appear.
- The bell pepper and onion should take around 3–4 minutes per side. Grill the cherry tomatoes until they start to blister, about 2–3 minutes.
- While the vegetables are grilling, in a separate bowl, combine the softened goat cheese with the chopped basil.
- Once the vegetables are grilled, assemble the Napoleon by layering one slice of eggplant, followed by a spoonful of the goat cheese mixture, then a layer of zucchini, more goat cheese, a slice of bell pepper, another dollop of goat cheese, and finish with a grilled onion and a cherry tomato half on top.
- Repeat the layering process for two or three additional towers, depending on size and preference.
- Serve immediately, garnished with fresh arugula and a sprinkle of additional balsamic vinegar if desired.
Variations and Tips:
- Feel free to substitute or add other grilled vegetables such as asparagus, mushrooms, or butternut squash.
- For an added kick, sprinkle crushed red pepper flakes into the goat cheese mixture or top the Napoleon with a drizzle of spicy olive oil before serving.
- To make this dish vegan, swap goat cheese with a vegan cheese alternative or blend silken tofu with nutritional yeast and lemon juice for a creamy texture.
- If you want a more filling dish, consider serving the grilled vegetable Napoleon with a side of quinoa or crusty bread.
- This dish can also be made in advance; prepare the grilled vegetables and store them in an airtight container until you’re ready to layer and serve.
Southwestern Grilled Vegetable Napoleon With Spicy Goat Cheese
The Southwestern Grilled Vegetable Napoleon with Spicy Goat Cheese is a vibrant and flavorful dish that embodies the essence of the Southwest while showcasing the beauty of seasonal vegetables. Ideal for vegetarians and anyone looking to add a burst of color to their plate, this dish serves as a stunning appetizer or a light main course.
With a preparation time of about 30 minutes and a cooking time of around 20 minutes, you can whip up this delicious meal in no time, perfect for a summer gathering or a cozy dinner at home.
Ingredients:
- 1 zucchini, sliced into 1/4-inch rounds
- 1 yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, sliced into thick strips
- 1 yellow bell pepper, sliced into thick strips
- 1 red onion, sliced into thick rounds
- 8 oz goat cheese, softened
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (adjust for spice preference)
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Balsamic glaze, for drizzling (optional)
Instructions:
- Preheat your grill to medium-high heat.
- In a mixing bowl, combine the olive oil, chili powder, cayenne pepper, salt, and pepper. Add the sliced vegetables to the bowl, tossing them until evenly coated with the spice mixture.
- Grill the vegetables for about 4-5 minutes on each side, or until tender and charred, ensuring the zucchini and squash are cooked but still maintain some firmness.
- While the vegetables are grilling, mix the softened goat cheese with a pinch of salt, a dash of chili powder, and cayenne pepper for extra spiciness.
- Once the vegetables are done, assemble the Napoleons by alternating layers of grilled zucchini, yellow squash, bell peppers, and red onion on a serving plate.
- Spread a generous layer of the spicy goat cheese on top of each vegetable layer as you build the Napoleon.
- Finish with a drizzle of balsamic glaze (if using) and a sprinkle of fresh cilantro for garnish. Serve warm or at room temperature.
Variations & Tips:
- Add Protein: Consider adding grilled chicken or shrimp for a heartier version.
- Cheese Swap: If you prefer a different flavor, try feta cheese or ricotta for a milder taste.
- Vegetable Substitution: Feel free to substitute other vegetables such as eggplant, asparagus, or mushrooms based on your preference.
- Make Ahead: You can grill the vegetables ahead of time and assemble the Napoleons just before serving for ideal freshness.
- Experiment with Spices: Adjust the level of spices or add a touch of cumin for a different flavor profile.
Enjoy your Southwestern Grilled Vegetable Napoleon with a side of crusty bread or a fresh salad for a complete meal!
Ratatouille Grilled Vegetable Napoleon
The Ratatouille Grilled Vegetable Napoleon is a vibrant and flavorful dish that layers grilled vegetables with creamy goat cheese, creating a beautiful presentation fit for any occasion.
This dish is perfect for vegetarians, health-conscious individuals, or anyone looking to enjoy a delightful mix of seasonal vegetables. The preparation time is approximately 30 minutes, making it a quick and impressive meal suitable for weeknight dinners or special gatherings.
Ingredients:
- 1 zucchini, sliced into 1/4-inch rounds
- 1 yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, sliced into wide strips
- 1 eggplant, sliced into 1/4-inch rounds
- 2 cups fresh spinach
- 1 cup goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Cooking Steps:
1. Preheat your grill to medium-high heat.
2. In a bowl, toss the zucchini, yellow squash, red bell pepper, and eggplant with olive oil, salt, and pepper.
3. Once the grill is hot, grill the vegetables in batches until they are tender and grill marks appear, about 4-5 minutes per side. Remove from heat and let cool slightly.
4. On a serving plate, create a stack by placing one slice of eggplant at the base, followed by a layer of spinach, a layer of goat cheese, and then another slice of zucchini.
Repeat the layers until all ingredients are used, finishing with a layer of goat cheese on top.
5. Drizzle the stacked vegetables with balsamic vinegar and garnish with fresh basil leaves before serving.
Variations and Tips:
- Feel free to substitute or add other seasonal vegetables such as asparagus, mushrooms, or cherry tomatoes for a different twist.
- For extra flavor, marinate the vegetables in garlic and herbs before grilling.
- Serve the napoleon warm, at room temperature, or chilled, depending on your preference.
- This dish can also be served on a bed of quinoa or brown rice for added nutrition and heartiness.
- Leftovers can be stored in an airtight container and enjoyed cold or reheated as a delicious next-day meal.
Grilled Zucchini and Sweet Pepper Napoleon
Grilled Vegetable Napoleon with Goat Cheese is a delightful and colorful dish that offers a vegetarian option full of flavor and texture. This recipe showcases layers of grilled zucchini and sweet peppers, complemented by creamy goat cheese, making it perfect for a light lunch, a stunning appetizer, or as a side for a summer dinner.
The preparation time is approximately 30 minutes, making it a quick and satisfying dish for both experienced cooks and culinary beginners.
Ingredients:
- 2 medium zucchini
- 2 large sweet bell peppers (red, yellow, or orange)
- 6 ounces goat cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
- Balsamic reduction (optional, for drizzling)
Cooking Steps:
- Preheat your grill or grill pan over medium-high heat.
- Slice the zucchini into ¼ inch thick rounds and the bell peppers into quarters.
- Drizzle the vegetables with olive oil, and sprinkle with salt and pepper to taste.
- Place the zucchini and sweet pepper on the grill. Grill the zucchini for about 3-4 minutes per side, and the bell peppers for 4-5 minutes, or until they are tender and have nice grill marks.
- Once grilled, remove the vegetables from the grill and let them cool slightly.
- Prepare your Napoleon by stacking one piece of grilled zucchini, followed by a piece of grilled sweet pepper, then a dollop of goat cheese. Repeat these layers to create a tower, finishing with another layer of zucchini or a final sprinkle of goat cheese.
- Garnish the Napoleon with fresh basil leaves and drizzle with balsamic reduction if desired.
- Serve immediately and enjoy the layers of grilled flavor combined with creamy goat cheese!
Variations and Tips:
- You can add other vegetables, such as eggplant or asparagus, for a more diverse flavor profile.
- Replace goat cheese with feta or ricotta for a different cheese experience.
- For added flavor, marinate the zucchini and sweet peppers in Italian herbs or garlic before grilling.
- If you prefer a warm dish, consider baking the assembled Napoleon in the oven at 375°F (190°C) for 10-15 minutes until the cheese is melty.
- This dish pairs beautifully with a light salad or crusty bread to soak up the delicious juices.
Eggplant and Tomato Grilled Vegetable Napoleon
Eggplant and Tomato Grilled Vegetable Napoleon is a visually stunning and delicious dish that showcases the beautiful flavors of summer vegetables, making it perfect for vegetarians and anyone looking to enjoy a light yet satisfying meal.
This recipe can serve as an elegant starter for dinner parties or a delightful main course for a cozy family meal. With a preparation time of about 30 minutes and grilling time of another 15 minutes, you can have this gourmet dish ready in under an hour.
Ingredients:
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 large tomatoes, sliced into 1/4-inch rounds
- 1 large zucchini, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into quarters
- Olive oil, for brushing
- Salt and pepper, to taste
- 8 ounces goat cheese, softened
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling (optional)
Cooking Steps:
- Preheat your grill to medium-high heat. While the grill is heating up, slice the eggplant, tomatoes, zucchini, and bell pepper.
- Brush the sliced vegetables lightly with olive oil and season them with salt and pepper.
- Place the eggplant and zucchini slices on the grill and cook for about 5-7 minutes on each side until they are tender and have nice grill marks. Meanwhile, grill the bell pepper quarters until charred, about 4-5 minutes. Grill the tomato slices for about 2-3 minutes just until they warm through.
- Once the vegetables are grilled, create stacks (Napoleons) by layering them: start with a slice of eggplant, followed by a slice of goat cheese, then a slice of tomato, and repeat until you have three or four layers tall. Top the stack with a grilled bell pepper.
- For serving, drizzle balsamic glaze over the stacks, and garnish with fresh basil leaves.
Variations and Tips:
- You can customize this recipe by adding other grilled vegetables, such as asparagus or mushrooms.
- For added flavor, incorporate herbs like thyme or oregano into the goat cheese before spreading it on the vegetables.
- If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at 400°F (200°C) for about 20-25 minutes.
- Serve with a side salad or crusty bread for a complete meal.
Grilled Asparagus and Mushroom Napoleon With Goat Cheese
This Grilled Asparagus and Mushroom Napoleon with Goat Cheese is a stunning layered dish that combines the earthy flavors of grilled asparagus and mushrooms with the creamy tanginess of goat cheese. Perfect for a light summer dinner or as a gourmet appetizer for your next gathering, this dish is both visually appealing and delightful to the palate. The preparation time is about 30 minutes, making it an ideal choice for both novice and experienced cooks alike.
Ingredients:
- 1 bunch of fresh asparagus, trimmed
- 8 oz. mushrooms, sliced (such as cremini or portobello)
- 8 oz. goat cheese, softened
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or thyme leaves for garnish
- 1 package of phyllo pastry or puff pastry (optional, for layering)
Cooking Instructions:
- Prepare the Grill: Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
- Marinate the Vegetables: In a bowl, toss the asparagus and sliced mushrooms in olive oil, balsamic vinegar, salt, and pepper. Let them marinate for about 10 minutes.
- Grill the Vegetables: Place the asparagus and mushrooms on the grill. Grill the asparagus for about 5-7 minutes, turning occasionally until tender and charred. The mushrooms should be grilled for about 4-5 minutes, turning once.
- Layer the Napoleon: If using phyllo or puff pastry, roll it out on a baking sheet and cut it into squares. Bake according to the package instructions until golden brown. For a more rustic look, you can skip the pastry layering.
- Assemble the Dish: On a plate, create layers starting with a piece of pastry (if using), then add a layer of grilled mushrooms, followed by a layer of goat cheese, and then top with grilled asparagus. Repeat the layering until all the ingredients are used, finishing with asparagus on top.
- Garnish and Serve: Drizzle with extra balsamic vinegar if desired and garnish with fresh basil or thyme leaves. Serve warm or at room temperature.
Variations and Tips:
- Add a Protein: You can incorporate grilled chicken or shrimp for added protein.
- Spice it Up: Mix some herbs or spices into the goat cheese for an extra flavor boost. Roasted garlic or crushed red pepper flakes work well.
- Make Ahead: Prepare the vegetables a day ahead, and grill them just before serving to retain freshness.
- Vegan Option: Substitute goat cheese with a plant-based cheese alternative for a vegan version of this dish.
- Seasonal Veggies: Incorporate other seasonal vegetables such as zucchini or bell peppers to add more colors and textures.
Enjoy crafting this delightful Grilled Asparagus and Mushroom Napoleon with Goat Cheese, sure to impress and satisfy your guests!
Balsamic Glazed Grilled Vegetable Napoleon
The Balsamic Glazed Grilled Vegetable Napoleon is a stunning and delicious dish that beautifully layers grilled vegetables with creamy goat cheese and a sweet balsamic reduction. This elegant recipe is perfect for a light summer dinner, a festive gathering, or a vegetarian-friendly option at any barbecue.
With a preparation time of around 30 minutes and grill time of 15 minutes, it’s an ideal recipe for those who want a quick yet impressive meal.
Ingredients:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 medium red bell pepper, sliced into strips
- 1 medium eggplant, sliced into 1/4-inch rounds
- 8 oz goat cheese, softened
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions:
- Prepare the Balsamic Glaze: In a small saucepan, pour the balsamic vinegar and bring to a simmer over medium heat. Allow it to reduce for about 8-10 minutes or until it thickens and coats the back of a spoon. Remove from heat and set aside to cool slightly.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Season the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, red bell pepper, and eggplant. Drizzle with olive oil, then season with salt and pepper; toss to coat evenly.
- Grill the Vegetables: Place the prepared vegetables on the grill and cook for about 3-4 minutes per side until they are tender and have nice grill marks. Remove from the grill and let them cool slightly.
- Assemble the Napoleon: On a serving plate, start layering the grilled vegetables. Begin with a slice of eggplant, add a layer of goat cheese (spread or dollop), followed by zucchini, more goat cheese, then yellow squash, and a final layer of red bell pepper. Repeat until all ingredients are used, ending with a vegetable layer.
- Finish with Balsamic Glaze: Drizzle the balsamic reduction over the top of the assembled Napoleon and garnish with fresh basil leaves.
Variations and Tips:
- Vegetable Alternatives: Feel free to use other seasonal vegetables such as asparagus, mushrooms, or tomatoes.
- Herbs and Spices: For added flavor, consider incorporating fresh herbs like thyme or oregano between the layers of cheese and vegetables.
- Serving Suggestion: Pair the Napoleon with a simple side salad and crusty bread for a complete meal.
- Make Ahead: Grill the vegetables ahead of time and assemble just before serving to save on preparation time during busy evenings.
- Vegan Variation: Substitute goat cheese with a dairy-free cheese alternative or cashew cream for a vegan option.
Enjoy this fresh and vibrant dish that not only looks stunning but also offers a delightful medley of flavors!
Grilled Corn and Avocado Napoleon With Lime Goat Cheese
Grilled Corn and Avocado Napoleon with Lime Goat Cheese is a vibrant and invigorating dish that showcases the freshness of summer produce. This elegant presentation makes it ideal for gatherings, picnics, or a delicious light dinner. The preparation time is about 30 minutes, and this dish is perfect for both vegetarians and those looking for a delightful side dish or appetizer.
Ingredients
- 2 ears of fresh corn, husked
- 1 ripe avocado
- 1 large tomato
- 1 small red onion
- 4-6 ounces plain goat cheese
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- Olive oil for grilling
- Fresh cilantro, parsley, or microgreens for garnish (optional)
Cooking Steps
1. Prepare the Vegetables: Preheat your grill to medium-high heat. Brush the ears of corn with olive oil and sprinkle with a little salt. Slice the red onion into thick rings and brush lightly with olive oil.
2. Grill the Corn and Onion: Place the corn and onion rings on the grill. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender.
Grill the onion rings for approximately 5 minutes on each side until they are softened and have grill marks. Remove from the grill and let cool.
3. Prepare the Avocado and Tomato: While the corn and onion are cooling, slice the avocado and tomato into even rounds.
4. Make Lime Goat Cheese Mixture: In a bowl, mix the goat cheese, lime zest, and lime juice until smooth. Season with salt and pepper to taste.
5. Assemble the Napoleon: Start with a layer of grilled corn (cut off the cob if desired), followed by a layer of avocado, then a layer of grilled onion, and finally a layer of tomato. Repeat the layers until you’ve used all the ingredients, finishing with a tomato slice on top.
6. Garnish and Serve: Drizzle with a little olive oil, sprinkle with fresh cilantro, parsley, or microgreens, and serve immediately.
Variations and Tips
- Add Protein: For added protein, consider including grilled shrimp, chicken, or tofu.
- Spice It Up: Add a dash of chili powder or sliced jalapeños to the goat cheese mixture for a spicy kick.
- Make It a Salad: Chop all ingredients after grilling and toss them together with a vinaigrette dressing for a hearty salad option.
- Adjust Ingredients: Feel free to switch out or add ingredients such as bell peppers, zucchini, or mushrooms based on availability or personal preference.
- Make Ahead: You can prepare the grilled corn, avocado slices, and goat cheese mixture ahead of time to streamline the assembly process when you’re ready to serve.
Enjoy this light, delicious, and visually stunning dish that perfectly embodies the flavors of summer!
Thai-Inspired Grilled Vegetable Napoleon
This Thai-inspired grilled vegetable Napoleon is a vibrant and flavorful dish that brings the essence of Thai cuisine to the classic grilled vegetable stack. It’s perfect for vegetarians seeking a satisfying meal or for anyone looking to add some colorful and nutritious vegetables to their dining table.
The preparation time is approximately 30 minutes, making it an easy option for a weeknight dinner or an impressive addition to a gathering.
Ingredients
- 1 large zucchini, sliced into thin strips
- 1 large eggplant, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 small red onion, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 4 oz goat cheese, softened
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Cooking Instructions
- Prepare the Vegetables: Preheat your grill or grill pan to medium-high heat. In a large mixing bowl, combine zucchini, eggplant, bell peppers, and red onion. Drizzle with vegetable oil, and season with salt and pepper. Toss to coat everything evenly.
- Grill the Vegetables: Place the vegetable mixture on the grill and cook for 3-4 minutes per side until tender and grill marks appear. Remove from grill and allow to cool slightly.
- Make the Sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), minced garlic, and grated ginger until smooth. If it’s too thick, you can add a little warm water to reach your desired consistency.
- Assemble the Napoleons: On a serving plate, start layering the ingredients. Begin with a slice of grilled eggplant, followed by a layer of goat cheese (spread a thin layer), then a slice of grilled zucchini. Continue layering with bell peppers and a spoonful of the peanut sauce. Repeat until you’ve created a stack of 3-4 layers, finishing with a layer of goat cheese on top.
- Garnish and Serve: Drizzle any remaining peanut sauce over the top layer, garnish with fresh cilantro, and serve immediately.
Variations & Tips
- Herbs and Spices: Feel free to experiment with other herbs and spices like Thai basil or chili flakes for added flavor and heat.
- Additional Proteins: For a heartier dish, consider adding grilled tofu or tempeh between the layers or on the side.
- Make Ahead: The grilled vegetables can be prepared ahead of time and assembled just before serving. The sauce can also be made earlier and stored in the refrigerator for up to a week.
- Serving Suggestions: This dish pairs wonderfully with jasmine rice or a fresh Thai salad for a complete meal.
Enjoy creating this delicious and visually appealing Thai-inspired grilled vegetable Napoleon with goat cheese!
Grilled Vegetable Napoleon With Pesto Goat Cheese
Grilled Vegetable Napoleon with Pesto Goat Cheese is a sophisticated yet approachable vegetarian dish that elevates seasonal vegetables to a delightful culinary experience. This elegant dish is perfect for impressing guests at a dinner party, serving as a light lunch, or enjoying as a delicious meat-free meal.
With a preparation time of about 30 minutes and a cooking time of approximately 20 minutes, it’s an ideal choice for those looking to savor the flavors of grilled vegetables paired with creamy herb-infused cheese.
Ingredients:
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1 medium red bell pepper, cut into large strips
- 1 medium yellow bell pepper, cut into large strips
- 1 medium eggplant, sliced into 1/4-inch thick rounds
- 8 oz goat cheese, softened
- 1/4 cup prepared pesto
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves for garnish
- Balsamic reduction (optional, for drizzling)
Cooking Steps:
- Preheat the grill to medium-high heat.
- In a large bowl, toss the sliced zucchini, red and yellow bell pepper strips, and eggplant rounds with olive oil, salt, and pepper until evenly coated.
- Grill the vegetables for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove from heat and set aside.
- In a separate bowl, mix the softened goat cheese with the prepared pesto until well combined.
- To assemble the Napoleon, start with a slice of eggplant as the base, then spread a layer of the pesto goat cheese on top. Add a layer of grilled zucchini, followed by another layer of pesto goat cheese. Then, layer the grilled red and yellow bell peppers and top with another layer of pesto goat cheese. Finish with another slice of eggplant.
- Repeat the layering process until all components are used, creating a multi-layered stack.
- Carefully transfer the assembled Napoleons to a serving platter. Drizzle with balsamic reduction if desired and garnish with fresh basil leaves.
Variations and Tips:
- Vegetable Alternatives: Feel free to swap out the vegetables based on what’s in season or your personal preferences. Asparagus, mushrooms, or even roasted tomatoes make great substitutions.
- Cheese Options: If goat cheese isn’t your favorite, you can use feta, ricotta, or even a dairy-free cheese alternative for a vegan option.
- Grill Pan: If you don’t have access to an outdoor grill, you can use a stovetop grill pan to achieve similar results.
- Make Ahead: You can grill the vegetables and prepare the pesto goat cheese in advance. Assemble the Napoleons just before serving for the best presentation.
- Serving Suggestions: Pair this dish with a simple mixed greens salad or serve it with crusty bread for a satisfying meal.
Enjoy your Grilled Vegetable Napoleon with Pesto Goat Cheese as a vibrant centerpiece at your next gathering or as a satisfying addition to your everyday meal repertoire!
Simple Grilled Vegetable Napoleon With Basil Oil
If you’re looking for a vibrant and delicious dish that celebrates the flavors of fresh vegetables, the Simple Grilled Vegetable Napoleon with Basil Oil is an excellent choice. This visually striking dish is perfect for vegetarian diners or anyone wanting to incorporate more fresh produce into their meals.
It combines layers of grilled vegetables with creamy goat cheese and a drizzle of aromatic basil oil, providing a delightful combination of flavors and textures. The preparation time is approximately 30 minutes.
Ingredients:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1 cup goat cheese, softened
- 1/4 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- Balsamic reduction (optional, for drizzling)
Cooking Steps:
- Preheat your grill to medium-high heat.
- Lightly brush the zucchini, eggplant, and bell peppers with olive oil, and season with salt and pepper.
- Place the vegetables on the grill and cook for about 4-5 minutes per side until they are tender and have nice grill marks.
- While the vegetables are grilling, prepare the basil oil. In a blender or food processor, combine the fresh basil leaves and olive oil. Blend until smooth, then strain through a fine mesh sieve if a smoother consistency is desired.
- Once the vegetables are grilled, start assembling the Napoleon by stacking the grilled vegetables in layers: start with a slice of eggplant, add a layer of goat cheese, followed by a zucchini slice, more goat cheese, and then a layer of bell pepper. Repeat until all ingredients are used, finishing with a slice of vegetable on top.
- Drizzle the basil oil over each stack and a bit of balsamic reduction if desired. Serve immediately as a vibrant appetizer or a light main dish.
Variations & Tips:
- Feel free to use any seasonal vegetables you prefer, such as portobello mushrooms, asparagus, or heirloom tomatoes.
- For a richer flavor, consider adding herbs like thyme or rosemary to the vegetables before grilling.
- To make this dish more substantial, serve the Napoleon over a bed of mixed greens or with a side of quinoa.
- If you don’t have access to a grill, you can also roast the vegetables in the oven at 400°F for about 20-25 minutes.
Roasted Red Pepper and Feta Cheese Napoleon
The Roasted Red Pepper and Feta Cheese Napoleon is an elegant yet simple dish that showcases layers of flavor and texture, making it perfect for casual dinners, festive gatherings, or special occasions. Ideal for vegetarians and cheese lovers alike, this dish takes about 30 minutes to prepare and can serve as a stunning appetizer or a light main course.
Ingredients:
- 2 large roasted red peppers, peeled and sliced
- 8 oz. feta cheese, crumbled
- 1 cup fresh spinach or arugula
- 1 medium zucchini, thinly sliced
- 1 medium eggplant, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Balsamic glaze (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Arrange the sliced zucchini and eggplant on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast in the oven for about 15 minutes, or until tender and slightly caramelized. Remove and let cool slightly.
- While the vegetables are roasting, prepare the layering components. In a bowl, mix the crumbled feta cheese with the fresh spinach or arugula and a pinch of salt and pepper.
- Start building the Napoleon by layering the ingredients on a serving platter or individual plates. Begin with a slice of roasted eggplant, followed by a layer of the feta and spinach mixture, then a layer of roasted red pepper, and finish with a layer of zucchini.
- Repeat the layering process until all ingredients are used, making sure the top layer is roasted red pepper and feta cheese. Garnish with fresh basil leaves.
- Drizzle with balsamic glaze if desired, and serve immediately.
Variations and Tips:
- For a heartier version, add layers of cooked quinoa or lentils between the vegetable layers.
- Swap out feta for goat cheese for a tangy twist, or use ricotta for a creamier texture.
- If fresh roasted peppers are unavailable, jarred roasted red peppers can be a convenient substitute.
- Feel free to include additional vegetables like mushrooms or asparagus based on seasonal availability.
- Prepare the roasted vegetables in advance and assemble just before serving to save time.
Grilled Vegetable Napoleon With Spinach Goat Cheese
The Grilled Vegetable Napoleon with Spinach Goat Cheese is a delightful vegetarian dish that combines layers of grilled vegetables with creamy spinach-infused goat cheese, creating a gourmet experience perfect for casual meals or elegant dinner parties.
This dish is ideal for those looking to incorporate more vegetables into their diet or for entertaining guests with sophisticated flavors. Preparation time is approximately 30 minutes, making it a quick yet impressive addition to your culinary repertoire.
Ingredients:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into strips
- 1 eggplant, sliced into 1/4-inch rounds
- 1 cup baby spinach, chopped
- 4 ounces goat cheese, softened
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
Cooking Steps:
- Preheat your grill or grill pan over medium heat. Brush the grill grates with a little olive oil to prevent sticking.
- In a medium bowl, combine the sliced zucchini, yellow squash, red bell pepper, and eggplant. Drizzle with olive oil, then sprinkle with minced garlic, salt, and pepper. Toss to coat the vegetables evenly.
- Place the seasoned vegetables on the grill. Grill for about 5-7 minutes on each side, or until they are tender with grill marks. Remove from the grill and set aside.
- In a small bowl, mix the chopped spinach into the softened goat cheese until well combined. Add a pinch of salt and pepper to taste.
- To assemble the Napoleon, start by layering a slice of grilled eggplant at the base. Top it with a spoonful of the spinach goat cheese mixture, followed by a layer of grilled zucchini. Repeat the layering process until you have three layers of vegetables and cheese, finishing with a vegetable slice on top.
- Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
Variations:
- Substitute the goat cheese with feta or ricotta for different flavor profiles.
- Add grilled mushrooms or cherry tomatoes for additional layers of flavor.
- Include a drizzle of pesto in between the layers for a herby twist.
Tips:
- To save time, you can pre-grill the vegetables and store them in the fridge until you’re ready to assemble the dish.
- Make it vegan by using a plant-based cheese alternative and omitting any animal products.
- For added crunch, serve the Napoleon with a side of toasted pine nuts or chopped walnuts sprinkled on top.
Spicy Harissa Grilled Vegetable Napoleon
The Spicy Harissa Grilled Vegetable Napoleon is a vibrant and flavorful dish perfect for vegetarians and anyone looking to enjoy the bold tastes of grilled vegetables. This dish features layers of grilled zucchini, bell peppers, and eggplant, complemented by a spicy harissa sauce and creamy goat cheese.
Ideal for a light summer lunch or as an elegant starter for dinner parties, this recipe takes about 30 minutes to prepare and 15 minutes to grill, making it quick yet impressive.
Ingredients:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 cup goat cheese, crumbled
- 1/3 cup harissa paste
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Balsamic glaze, for drizzling (optional)
Cooking Steps:
1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the zucchini, eggplant, and bell peppers with olive oil, salt, and pepper until evenly coated.
3. Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
4. Start assembling the Napoleon by placing one slice of eggplant on a serving dish as the base. Spread a layer of harissa paste over it, followed by crumbled goat cheese.
5. Continue layering with zucchini slices, harissa, and goat cheese, then add a layer of red and yellow bell peppers.
Repeat the process until all the vegetables and toppings are used, finishing with a layer of goat cheese.
6. Drizzle with balsamic glaze, if desired, and garnish with fresh basil or parsley before serving.
Variations and Tips:
- Vegetable Alternatives: Feel free to use other seasonal vegetables like asparagus or mushrooms based on your preference.
- Cheese Substitute: If goat cheese is not your preference, feta cheese or mozzarella can be used for a different flavor profile.
- Spice Level: Adjust the amount of harissa based on your heat tolerance. You can also mix in some honey or yogurt to tone down the heat if necessary.
- Make Ahead: Grill the vegetables a day in advance and assemble the Napoleon just before serving for ideal flavor and presentation.
- Serving Suggestion: Pair this dish with a crisp salad or serve it as part of a mezze platter for a delightful culinary experience.
