GRILLED VEGETABLE NAPOLEONS
Layers of grilled vegetables and cheese, these savoury Napoleons
make an elegant first course or side dish.
S e rves 8
10
ounces (300 g) baby eggplant, peeled and sliced lengthwise
4
tablespoons (60 ml) extra virgin olive oil
1
teaspoon (5 ml) kosher salt
12
ounces (375 g) asparagus, approximately 1 bunch, tough ends
removed, cut into 2 inch (5 cm) pieces
6
ounces (175 g) zucchini, cut in half and sliced lengthwise
6
ounces (175 g) summer squash, cut in half and sliced lengthwise
10
ounces (300 g) mixed bell peppers (red and yellow), sliced
1
pound (500 g) mozzarella cheese, sliced
32
fresh basil leaves
4
ounces (125 g) Parmigiano-Reggiano, shaved or grated
Assemble raclette, grill side up. Tu rn to medium-high and preheat for
10 minutes.
Toss eggplant slices with a tablespoon (15 ml) of olive oil and a
1
⁄
4
t e a s p o o n
(1 ml) of salt in a mixing bowl. Place slices on grill, in one layer and cook
for about 5 minutes per side until nicely browned. Remove from grill and
set re s e rv e .
In same mixing bowl, toss asparagus with tablespoon (15 ml) of olive oil
and
1
⁄
4
teaspoon (1 ml) of salt and then place on grill, also in a single layer.
Cook for 10–15 minutes, until the asparagus is browned. Remove and
re s e rv e .
Toss zucchini and squash with tablespoon (15 ml) of olive oil and
1
⁄
4
teaspoon (1 ml) of salt place slices on grill and cook 5 minutes per
side until nicely browned. Remove and re s e rv e .
Toss the sliced peppers with the remaining tablespoon (15 ml) of olive oil
and
1
⁄
4
teaspoon (1 ml) of salt. Grill for about 6 minutes, until slightly bro w n
and tender. Remove and re s e rv e .
In a raclette dish, layer the vegetables alternately with the mozzarella,
s t a rting with the eggplant and ending with the asparagus and a sprinkle of
p a rmesan. Place at least one leaf of basil in between one of the layers of
each Napoleon.
Place under grill and remove after 6 minutes, or when cheese is melted and
bubbling. Slide Napoleon onto plate using individual spatula.
* * N o t e :
You may substitute your favourite cheese for the mozzarella in
this re c i p e .
SCALLOPS, MUSHROOMS AND LEEKS
WITH MORNAY S A U C E
Makes appetizers for 8, main dish for 4
4
1
⁄
2
ounces (135 g) leeks (approximately 2 small), dark green ends
removed, cleaned and sliced
10
ounces (300 g) white mushrooms, sliced
1-2
teaspoons (5-10 ml) of chopped fresh thyme
1
tablespoon (15 ml) extra virgin olive oil
1
⁄
2
teaspoon (2 ml) kosher salt
1
1
⁄
2
pounds (750 g) fresh sea scallops, tough muscle removed
from the side of each if necessary
Mornay Sauce
4
tablespoons (60 ml) unsalted butter
5
tablespoons (75 ml) unbleached, all-purpose flour
1
1
⁄
2
cups (375 ml) whole milk (you can substitute a lower fat
version here)
3
ounces (84 g) Gruyère cheese, shredded
1
⁄
4
teaspoon (1 ml) freshly ground pepper
1
⁄
8
teaspoon (0.5 ml) kosher salt
1
⁄
8
teaspoon (0.5 ml) freshly ground pepper
1
⁄
8
teaspoon (0.5 ml) nutmeg, preferably freshly grated
12
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