Grilled Vegetable Napoleon
This grilled vegetable napoleon is a showstopper with vibrant, char-grilled layers of veggies like eggplant, zucchini, bell pepper, portobello mushroom, and more. If you want a visually stunning and flavorful side dish, look no further. Served with aromatic basil pesto, it is stunning and flavorful.
Servings 4 servings
Calories 226kcal
Equipment
Ingredients
- 1 Red bell pepper
- 1 Zucchini
- 1 Eggplant (medium)
- 2 Sweet potato
- 2 Portobello mushrooms
- 1 Onion (medium)
- 1 tsp Oregano
- 1 tsp Basil
- 2 Tbsp Olive oil
- 1 tsp Salt
- ¼ tsp Black pepper
Instructions
Prepare the vegetables
- Clean and remove the stem of the portobello mushrooms.
- Wash and slice eggplant approx. 0.5 cm thick. Sprinkle some salt on top and leave it on a paper towel for a couple of minutes. Pat it dry before grilling.
- To build the perfect stack, cut all other veggies to match the size of the mushroom and eggplant discs.
- Wash and peel sweet potatoes. Cut them horizontally to get 0.5 cm thick slices.
- Wash zucchini. No need to peel them. Cut them horizontally to get 0.5 cm thick slices.
- Peel and slice the onion to create discs.
- Wash and slice the bell pepper to the size of the eggplant.
- Grill the vegetables
- In a seperate bowl, mix oil, oregano, and basil to make a quick marinade.
- Preheat a grill pan over medium heat. Add a bit of oil.
- Add as many vegetables as you can spread in one layer. Season them with salt and pepper. Brush the top of the vegetables with the marinade. Grill for 4-5 minutes on each side.
- Assemble the vegetable Napoleon, by layering the veggies in your preferred order. Top the stack with sprouts or fresh herbs. Serve it with pesto.
Video
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 656mg | Potassium: 1035mg | Fiber: 9g | Sugar: 13g | Vitamin A: 17098IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 2mg