marmalady
Executive Chef
GRILLED GARDEN NAPOLEONS W/ROAST RED PEPPER WINE SAUCE
6 servings
1 globe eggplant
1 Japanese eggplant
2 zucchini
2 tomatoes
6 scallions
3T olive oil
2T chopped parsley
12 slices fresh mozz.
salt/pepper
Slice all veggies except tomatoes and scallions, about 1/8 inch thick on the diagonal. Slice tomatoes ¼ inch and brush with olive oil. Toss other veggies with oil and season all with salt/pepper. Grill til they begin to soften, 2 minutes per side.
Alternately layer vegetables and mozzarella, using 2-3 slices of cheese per serving. Top each with scallion and sprinkle with parsley.
ROAST RED PEPPER SAUCE
makes 2 cups
2 red peppers, roasted, peeled
1 large grilled tomato
2 cups red wine – Chianti
salt/pepper
1 sprig each oregano, thyme, and marjoram
Dice 1 pepper, and cut other into strips. Rough chop tomato. Place wine in pot with everything and cook til tomato breaks down, 20-30 minutes. Add pepper strips and cook for 15 minutes more, til sauce thickens. Season with salt/pepper.
1 globe eggplant
1 Japanese eggplant
2 zucchini
2 tomatoes
6 scallions
3T olive oil
2T chopped parsley
12 slices fresh mozz.
salt/pepper
Slice all veggies except tomatoes and scallions, about 1/8 inch thick on the diagonal. Slice tomatoes ¼ inch and brush with olive oil. Toss other veggies with oil and season all with salt/pepper. Grill til they begin to soften, 2 minutes per side.
Alternately layer vegetables and mozzarella, using 2-3 slices of cheese per serving. Top each with scallion and sprinkle with parsley.
ROAST RED PEPPER SAUCE
2 red peppers, roasted, peeled
1 large grilled tomato
2 cups red wine – Chianti
salt/pepper
1 sprig each oregano, thyme, and marjoram
Dice 1 pepper, and cut other into strips. Rough chop tomato. Place wine in pot with everything and cook til tomato breaks down, 20-30 minutes. Add pepper strips and cook for 15 minutes more, til sauce thickens. Season with salt/pepper.
