Stack these roasted vegetables along with White Bean & Basil Spread to yield robust flavor.
Servings: 8 Print Recipe
Ingredients
- 2 red onions, cut in 1/2 inch slices
- 1 eggplant, cut in 1/2 inch slices
- 3 plum tomatoes, cut in 1/2 inch slices
- 2 zucchini, cut in 1/2 in slices on bias
- 2 Tablespoons olive oil
- White Bean & Basil Spread (makes 1 cup):
- 1 can (15 ounces) white beans, rinsed and drained
- 1 cup fresh basil
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons water
- 1/4 teaspoon sea salt
Directions
- Preheat oven to 400 degrees F.
- Toss onion, eggplant, tomato and zucchini in olive oil. Place in single-layer on baking sheets and roast for 30 minutes, until tender & golden.
- In food processor, puree White Bean & Basil Spread ingredients until smooth.
- Layer roasted onion, eggplant, 2 T bean & basil spread, tomato and zucchini.
- Sprinkle with fresh basil (optional). Serve alone or with whole grain pasta or polenta.
Nutritional Facts for Roasted Vegetable Napoleons
1 nepoleon
8
Daily Value %*
5%
9%
5%
0%
3%
4%
20%
8%
%
4%
6%
%
* Daily Value % based on a 2000 calorie diet.
julie says
Dawn, I am eating these veggie napoleons as I am typing and my tastebuds are loving it! Great recipe this is a keeper!