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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.8
  • Total Fat: 12.6 g
  • Cholesterol: 20.8 mg
  • Sodium: 438.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 9.5 g

View full nutritional breakdown of roasted vegetable napoleon calories by ingredient
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roasted vegetable napoleon

Submitted by: SLIMDIVA406

Introduction

this is roasted vegetables baked then layered with chhese and sauce. This has been a great potluck side dish or a make ahead side for the week. I mix left overs with other sides such as pasta or eggs.
this is roasted vegetables baked then layered with chhese and sauce. This has been a great potluck side dish or a make ahead side for the week. I mix left overs with other sides such as pasta or eggs.

Number of Servings: 10

Ingredients

    zucchini, red peppers, mushrooms, ricotta, Parmesan, Romano, tomato and basil pasta sauce.

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Directions

layer zucchini cut lengthwise and red pepper length wise and cut mushrooms on pans lined with aluminum foil, brush on a mixture of olive oil, garlic, salt and pepper. spray pans with Pam first. bake each sheet at 400 for 25 minutes. as each pan of single layer vegetables are ready. layer in pan with sauce and cheese as you like.
I leave the ricotta for the top in small dollops.
then I bake the whole pan assembled for longer then top broil to melt top. This has been a go to side dish for many potlucks. the amounts in the recipe can vary depending on how much cheese you want.
This is an estimate as I always change it based on what I have available. Once I roasted garlic and mashed that in with the olive oil for basting the vegetables.

Enjoy.

Serving Size: i 12 inch pan makes about 8- 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SLIMDIVA406.






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