Prep Instructions
- Yield: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Recipe Ingredients
1 cup zucchini, sliced bias, 8 ounces tofu, sliced sideways into four slabs, 1 large tomato, cut into 4 thick slices, 6 ounces pimiento pepper, cut into 4 pieces, 8 ounces eggplant, sliced into four disks, 4 portobello mushrooms, gills removed, 1/2 ounce fresh herb balsamic vinaigrette (recipe follows), 1/2 teaspoon teaspoon fresh garlic, minced (for the Fresh Herb Balsamic Vinaigrette), 1/2 teaspoon kosher salt (for the Fresh Herb Balsamic Vinaigrette), 1 tablespoon fresh basil, chopped (for the Fresh Herb Balsamic Vinaigrette), 1/2 teaspoon fine ground pepper (for the Fresh Herb Balsamic Vinaigrette), 1 tablespoon fresh thyme, chopped (for the Fresh Herb Balsamic Vinaigrette), 3/4 cup balsamic vinegar (for the Fresh Herb Balsamic Vinaigrette), 1 tablespoon fresh parsley, chopped (for the Fresh Herb Balsamic Vinaigrette), 3 tablespoons olive oil (for the Fresh Herb Balsamic Vinaigrette)
Cooking Instructions
Follow the prep technique next to each ingredient. Preheat oven to 350˚F. Prepare pan with nonstick cooking oil. On a prepared sheet pan spray zucchini, eggplant, tofu and tomatoes. Place in the oven and roast for 15 minutes. Remove from the oven and build the vegetable napoleon as desired adding the pimiento pepper. Place back in the oven and roast for 5 more minutes. Remove from the oven and drizzle with the fresh herb balsamic vinaigrette. Serve hot.
Category Tags
Cholesterol-free, Diabetes-friendly, Gluten-free, High fiber, Low carbohydrate / low sugar, Vegan, Vegetarian, Whole food, plant-based, Entrees
Nutritional Data
- Calories: 153.54
- Fat: 5.38 grams
- Saturated Fat: 0.47 gram
- Cholesterol: 0 milligram
- Sodium: 188.62 milligrams
- Carbohydrates: 17.14 grams
- Fiber: 5.71 grams
- Sugars: 7.92 grams
- Protein: 9.17 grams