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Kent State Mediterranean Napolean

Mushrom29

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4
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INGREDIENTS

4 medium portabella caps (3 1/2 - 4" diameter)
4 oz. vinaigrette dressing, basic recipe
1 tsp. minced garlic
4 slices beefsteak tomatoes, 1/2” thick
4 horizontal cut slices eggplant, 1/2” thick
8 horizontal cut slices zucchini, 1/2” thick
8 horizontal cut slices yellow squash, 1/2” thick
4 slices mozzarella cheese, 1/4” thick
2 red bell peppers, halved and roasted
4 slices tofu, roasted
8 fresh basil leaves
4 wooden skewers
4 rosemary spears
4 tbsp. meatless tomato sauce with mushrooms

INSTRUCTIONS

  1. 1
    Marinate Portabellas in vinaigrette for two hours.
  2. 2
    Add garlic, tomatoes, eggplant, zucchini, yellow squash, cheese and tofu to dressing and toss lightly.
  3. 3
    Place Portabellas, skin side down on a baking sheet and stack with 2 basil leaves, tomato, eggplant, zucchini, yellow squash, mozzarella, roasted red pepper and tofu.
  4. 4
    Place a skewer through the stack to hold together while roasting.
  5. 5
    Roast in a pre-heated 375ºF oven for about 15 to 20 minutes, replacing the skewers with rosemary sprigs about 5 minutes before done.
  6. 6
    Plate and serve with meatless tomato sauce.

notes

Recipe by: Chef Ron Perkins, Kent State University

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preparation methods
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cuisines European, Mediterranean
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