Portobello Eggplant Napoleon

Recipe courtesy of
  • AdventHealth

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
  • ½ ounces fresh herb balsamic vinaigrette, recipe follows
  • ½ teaspoons fresh garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoons kosher salt
  • ½ teaspoons fine ground pepper
  • ¾ cups balsamic vinegar
  • 3 tablespoons olive oil

Cooking Instructions

Yields: 4 Servings

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

Appetizers and Sides
Diabetes-friendly
Entrees

Nutritional Data

Calories: 153.54
Fat: 5.38 g
Saturated Fat: 0.47 g
Cholesterol: 0.0 mg
Sodium: 188.62 mg
Carbohydrates: 171.14 g
Fiber: 5.71 g
Sugars: 7.92 g
Protein: 9.17 g