Vegetable Napoleon or Remy's Ratatouille in Roasted Pepper Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the first 4 peppers by first cutting off the top and bottom and discarding inedible portions. Then cut down the sides so they form solid squares. You can usually manage to get about 3 pieces from each pepper that are 2 inches square each. Throw all pieces, including excess edible portions into a baking pan. Gut the two peppers for the sauce and cut into manageable pieces. Place them in pan as well.
  • To prepare other vegetables, cut off top and bottoms, discarding inedible portions. Slice eggplant, zucchini, onions and squash into circular pieces. Eggplant should be approx 1/4 inch thick, onion, zucchini and squash can be any thickness desired under 1/8 inch. Place all edible pieces in baking pan.
  • Coat all vegetables in olive oil.
  • Roast in oven (500 degrees) for up to 30 minutes until edges of pepper are beginning to blacken and other vegetable centers become soft enough to poke with a fork.
  • Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet.
  • Then grill 12 slices of bell peppers. Place one on each stack of vegetables. The other 6 will be another layer after the next step.
  • Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor.
  • Now stack other grilled bell peppers on top of stacks. ALL other pepper not yet used, including those specifically made for the sauce should be thrown in the blender.
  • Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender.
  • Place onion slices on top of stack.
  • Top each stack with a generous helping of mozzarella cheese (or one slice).
  • Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted.
  • While the pieces are in the oven puree the excess vegetables and put in a large saucepan. Add the juice in the bottom of the pan from roasting the vegetables as well as the whipping cream and veggie broth.
  • Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination.
  • Heat on medium-high until throughly mixed into a creamy sauce.
  • To serve, place one napoleon on a plate and pour pepper sauce on top until well covered.
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