Roasted Vegetable Napoleon
A 4-layer showpiece of roasted eggplant, zucchini, squash, and tomato bound with herb cheese — elegant enough for a dinner party, simple enough for a weeknight.
Equipment
- ½ Sheet Tray
- (Help support our site!)Mixing Bowl
- (Help support our site!)Cutting Board
- (Help support our site!)Knife
- (Help support our site!)Tongs
- Circular Mold
Ingredients
Vegetables
- 1 medium eggplant cut into 1/2-inch rounds
- 2 medium zucchini cut into 1/2-inch rounds
- 1 large yellow squash cut into 1/2-inch rounds
- 2 large beefsteak tomatoes cut into 1/2-inch rounds
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Kosher salt and black pepper to taste
Herb Cheese Binding
- 1 cup whole-milk ricotta
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh basil finely chopped
- 1 tablespoon fresh thyme leaves
- 1 clove garlic minced
For Serving
- 1/4 cup extra-virgin olive oil for basil oil
- fresh basil for basil oil and garnish
- flaky sea salt for finishing
Instructions
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Slice all vegetables to a uniform 1/2-inch thickness. Pat eggplant dry with paper towels.
- Arrange vegetable slices in a single layer on baking sheets. Brush with olive oil, season with salt, pepper, and oregano. Roast 20–22 minutes, flipping once at 12 minutes, until golden-edged and just tender. Cool 10 minutes. Reduce oven to 400°F.
- Combine ricotta, feta, basil, thyme, and garlic in a bowl. Stir well. Taste and adjust seasoning.
- Assemble: place one eggplant slice as base. Spread 2 tablespoons herb cheese evenly. Add zucchini, cheese, squash, cheese, tomato on top. Press gently. Make 4 napoleons.
- Return to 400°F oven for 10 minutes until cheese is melted and structure has set.
- Blend 1/4 cup olive oil with fresh basil and a pinch of salt until smooth and vivid green for basil oil.
- Transfer each napoleon with a wide spatula. Drizzle with basil oil, finish with flaky salt. Serve immediately.
Notes
Make ahead: assemble up to 4 hours in advance, refrigerate, and do the final 10-minute oven pass before serving. Storage: refrigerate leftovers up to 2 days. Reheat at 375°F for 8–10 minutes. Do not microwave.
Nutrition
Calories: 154kcal