Vegetable Napoleon Thursday, April 16, 2009


A Dollywood Recipe

yellow squash
zucchini squash
red onion
portabella mushrooms
balsamic vinegar
chopped garlic
fresh herbs
olive oil
marinara sauce
Parmesan cheese


Wash and slice all vegetables into thick slices. Marinate 2 eggplant, 2 yellow squash, 2 zucchini, 1 red onion, and 1 large portabella mushroom in 3/4 cup balsamic vinegar, ½ cup olive oil, and ½ cup chopped garlic (or to taste) for a minimum of 3 hours. Place on a charcoal grill for 1 to 2 minutes on each side. Remove from grill and layer eggplant, zucchini squash, yellow squash, red onion and portabella mushroom. Top with marinara sauce and Parmesan cheese. Sprinkle on your favorite chopped fresh herbs and serve. [I would suggest parsley and rosemary, but you can be the judge of that]

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