Summer Vegetable Napolean

Ingredients

Yield:

4

• Summer Vegetable Napolean

  • 4 Portabella mushrooms
  • 1 Zucchini
  • 1 Red pepper
  • 1/2 Red onion
  • 8 Basil leaves
  • 200g Goat cheese
  • 100ml Olive oil
  • 1 bunch Italian parsley
  • Salt TT
  • Microgreens (optional)

• Roasted Red Pepper Purée

  • 2 Red bell pepper
  • 1 Lemon
  • 2 Cloves garlic
  • 1 Shallot
  • 50ml Olive oil
  • Salt TT

Preparation

Difficulty:

Easy

Time:

45 Minutes

Total Time:

 

1. 1. Preheat barbecue
   2. Using a teaspoon, scoop the gills out of the portabellas. Slice the zucchini and red onions into ½ cm thick slices, leave the onions in full rings for easier grilling. Cut red pepper into 2cm strips.
   3. Finely chop the parsley. Toss the vegetables in the parsley, olive oil and salt
   4. Grill vegetables to desired tenderness, roughly 3-5 minutes.
   5. To build place one tablespoon of the reheated red pepper puree on the bottom of the plates. Place the portabella cap on the bottom. Place 20g of goat cheese and continue layering with the remaining vegetables, basil leaves and goat cheese. Optional: top with your favourite microgreens

2. Roasted Red Pepper Purée

   1. Grill bell peppers whole. Once they are blackened on the outside place in a bowl and saran wrap for 10 minutes.
   2. Peel the bell peppers removing the blackened skin and remove the seeds.
   3. Combine all ingredients in a blender and blend until smooth.
   4. Reheat to oder.