GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

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Ingredients

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

Puree all the ingredients to form a sauce.
Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

*** Explore more Grilled Portobello Pizza With Goat Cheese And Green Sauce And Thousand-Layer Eggplant Napoleon With No-Fat Tomato Vinaigrette Recipes »

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Tanesha Davis

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I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant napoleon was surprisingly good and the tomato vinaigrette was the perfect finishing touch.

Jenessa Taylor

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This is one of my favorite recipes! The eggplant napoleon is so unique and delicious. I love the combination of flavors and textures.

James Columbus

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I've made this recipe several times and it's always a hit! The grilled portobello mushrooms are so flavorful and the goat cheese and green sauce are the perfect toppings.

mri sharmin

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This was a great recipe! The instructions were easy to follow and the dish turned out perfectly. I would definitely recommend this recipe to others.

Upul Chandana

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I made this last night and it was delicious! The eggplant napoleon was especially good. I will definitely be making this again.

Jorja Gillard

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This grilled portobello pizza with goat cheese and green sauce was amazing! The flavors were so well-balanced and the pizza was cooked perfectly. I will definitely be making this again.

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