Chef Keith Snow of Harvest Eating.com creates a delicious vegetarian dish from seasonal vegetables and mozzerella cheese.
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I am Chef Keith Snow, welcome to my kitchen. I want to show how to make Roasted Vegetables napoleon very simple dish. What I have here, are some seasonal vegetables summer squash zucchini at my own garden. Some egg plant and some roasted bell peppers. We also have some whole milk, mozzarella cheese and a little herbs to [Muffled] which is a little spice mixing. You can generally get anywhere if you don’t have it salt and pepper is fine. What we want to do is take our vegetables, were going to pop into this bowl here and make sure you use large enough bowl to make this job easy. And the peppers are already roasted so we do not need to do anything to those except stock them between the vegetables which I will show you.
So not that we have them in the bowl like that, we want to take a good quality., extra virgin olive oil and I am going to be quite generous with this because as you may know the eggplants are they can be a little thirsty. So we take some of these beautiful herbs and [Muffled] and we will give it a good heavy [Muffled]. Black pepper and some kosher salt. We will move this around give it a little flip over, just like that maybe just another little dazzle of olive oil again we do not want them to stick to the grill either and the eggplant they can drink up most of the oil which is fine. So now that they are in this state we will take them over to the grill and start grilling them.
Okay we have a nice hot grill here. I have got my vent hoods on because it could be a little Smokey and we will take these vegetables and lay them out on our grill pans. This is a nice heavy duty grill pan and what we are looking for is some nice grill marks on the vegetables and that will happen in one to two minutes per side and these are going to be finish in the oven so it is not critical that they are you know 100% cook thru on the grill top. We are just looking for those beautiful grill marks.
Okay I have taken the vegetables off the grill like I mentioned two minutes on the either side. What we were looking for are beautiful grill marks. You do not need to grill them very long because remember they are going to go into the oven after this to cook even further. So once you have a nice grill marked like that what we want to do is alternate some vegetables like that and put a little bit a cheese. You do not want a lot of cheese because it will sort of make a messy in the oven. This one needs a top over here a little more cheese, piece of roasted bell pepper and this have a lot of flavor to them with all that nice extra virgin olive oil and those beautiful seasonings but we will still just put a little tiny drizzle on top to help them cook just perfect in the oven. These are all ready to go I am going to pop them into a 350 degree oven for about five minutes no more they just need for the cheese to melt and for them to get them nice and warm. So that is all we need.
Okay our roasted vegetables stacks that were grilled prior are out of the oven let me show you what they looked like and how to plate them up. You have got a nice little plate over here. Cheese is all bubbling and oozy we will put two of this gorgeous stock on there and again this just the absolute essence of summer seasonal vegetables treated simply a little seasoning, grill them with put little bit of cheese. We will finish it up with just a little bit of olive oil on the plate and there you have it unbelievable Harvest Eating dish try this one today.
To see more tips, techniques and videos visit Harvest Eating.com Four Season, One Lifestyle.