Saturday, August 18, 2007

Vegetable Napolean with Tempeh Bacon


When I make a roasted vegetable napolean, I wonder why I ever eat anything else! So succulent and flavorful and perfect quick cooking for summer.

This one was no exception. All vegetables were broiler roasted brushed with olive oil and balsamic and included: portobellos, thai eggplant, red onion, and heirloom tomato. The eggplant were salted and sweated and took the longest to broil. The heirlooms took only 1-2 minutes. I layered ports, eggplant, red onion, and tomato, then topped with a medallion of fresh mozzarella (sliced into 2 lengthwise). Under the broiler for a minute.

The tempeh was pan fried and added at the end with fresh basil. Round two had the tempeh bacon under the tomatoes for a much prettier (and just as tasty) version.

Vegans - skip the mozzarella and you'll still love this!

Previous versions:

  • Roasted Portobello & Polenta Towers

  • Broiled Vegetable Towers

    Blogger Melody Polakow said...

    Wow, that looks so good... I just LOVE the summer produce...

    8:53 AM  

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