A delicious vegetable dish, this napoleon layers spinach, squash, and red bell peppers with portobello slices, instead of the cream filling and pastry of traditional napoleons. Grilling the mushrooms and peppers adds flavor, although they can also be broiled.
- Portobello Mushrooms - 6, large
- Olive Oil - 1/2 cup
- Garlic Cloves - 2, chopped
- Rosemary Sprigs - 3
- Red Bell Peppers - 2
- Balsamic Vinegar - 2 tablespoons
- Red Pepper Sauce
- Olive Oil - 1/4 cup
- Onion - 1 small, chopped
- Fresh Thyme - 1 teaspoon, minced
- Red Bell Peppers - 4, seeded and deribbed
- Salt and freshly ground black pepper
- Dry white wine - 1/4 cup
- Sauteed Vegetables
- Olive Oil - 2 tablespoons
- Shallots - 3, chopped
- Yellow Squash - 3, medium, julienned
- Cilantro Leaves - 4, minced
- Sun-dried tomatoes - 12, julienned
- Garlic Cloves - 2, minced
- Fresh Spinach - 2 pounds, stemmed
- Salt and freshly ground black pepper to taste
- Cilantro Leaves - 18
To marinate the mushrooms: Slice the mushrooms into 1/4-inch thick slices. Place the mushroom pieces in a large shallow bowl or dish and add the oil, garlic, and rosemary. Marinate for 20 minutes. Cut the tops off the bell peppers and shake out any loose seeds. Cut the sides off in 3-inch-by-2-inch pieces and discard the core and seeds. Brush with the mushroom marinade mixture to lightly coat and set aside.
To make the coulis: Heat the oil in a medium saute pan or skillet over medium-high heat and add the onion and thyme. When the onions are slightly softened and translucent, then add the peppers and cook until they begin to brown slightly. Add the wine, stir up the browned bits, and cook until the wine has nearly evaporated. Puree in a food processor until smooth. Strain through a fine-meshed sieve, season with salt and pepper, and set aside.
To prepare the vegetables: Heat 1 tablespoon of olive oil in a medium saute pan or skillet over medium-high heat and add the shallots. Saute, stirring, until translucent and just starting to brown. Add the squash and toss well. Season with the chopped cilantro. Saute until the squash has softened but is not mushy. Remove from heat, place in a shallow bowl or plate, and set aside.
Place the sun-dried tomatoes in warm water in a small pan, bring to a boil over high heat, remove from heat and let stand 1 minute. Drain. Chop roughly. Heat the second tablespoon of oil over medium-high heat in a medium saute pan or skillet and add the garlic. Saute, stirring, until translucent and softened. Reduce the heat to medium and add the spinach. Toss with the shallots and oil and saute until the spinach is wilted, about 1 minute. Add the tomato pieces and toss. Remove from heat, season with salt and pepper, and set aside.
Heat a grill to high. Add 2 tablespoons balsamic vinegar to the mushroom marinade and toss. Remove the mushrooms from the marinade and place on the grill for 30 seconds. Lift with tongs, turn 45 degrees, and place back on the grill for 30 seconds. Brush with olive oil. Lift again and turn over; grill for 30 - 45 seconds. Remove from heat. Repeat with pepper slices. Cook in batches if necessary.
To assemble: Trim the mushroom slices to 3-inch-by-2-inch pieces. On each plate, stack ingredients in this order: mushroom slice, spinach, mushroom slice, squash, mushroom slice, red pepper slice, mushroom slice.
To serve: Warm the red pepper coulis and spoon around the napoleons. Garnish with cilantro leaves.