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Portobello Napoleon of Grilled Vegetables

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La Belle Cuisine

Portobello Napoleon of Grilled Vegetables
3950 Restaurant, Mandalay Bay, Las Vegas
New Orleans Times-Picayune, 27 December 2001

Serves 8

Marinated Vegetables
1/2 cup extra-virgin olive oil
1 garlic clove, minced (about 1 teaspoon)
1 tablespoon finely chopped fresh basil
Kosher salt and freshly ground
pepper to taste
16 (3-inch diameter) portobello
mushrooms, stemmed*
1 large green zucchini, cut lengthwise
into 1/4-inch slices
1 large yellow zucchini, cut lengthwise
into 1/4-inch slices
2 red bell peppers, stemmed,
seeded and halved

Combine olive oil, garlic, basil, salt and pepper and mix well. Add
portobellos, green and yellow zucchini and bell pepper halves. Marinate
at least one hour. Meanwhile, make the port reduction and basil oil.

Port Wine Reduction:
2 cups Tawny port

Pour wine into stainless-steel saucepan and simmer slowly until it has
reduced to one-half cup or to a syrup-like consistency. This should
take about 20 to 30 minutes.

Basil Oil:
1/2 bunch fresh basil leaves (about 1 ounce)
1/2 bunch fresh parsley leaves (about 1 ounce)
1 cup extra-virgin olive oil

Blanch herbs quickly in boiling water. Immediately remove and plunge
into ice water. Drain herbs well. Combine herbs and oil in blender. Blend
on high speed for about 20 seconds. Strain through a fine mesh sieve or
several layers of cheesecloth. Store tightly covered in the refrigerator
 Will keep for up to one month. Makes one cup.

Cheese:
6 ounces goat cheese
4 ounces cream cheese

Combine goat cheese and cream cheese in a mixer; beat until smooth.
To assemble the Napoleon, lightly grill vegetables until tender but not
soft. Set aside to cool.
Using a 2 1/2-inch round cutter, cut mushrooms and peppers into
rounds. Cut squash into 2 1/2-inch segments. Layer vegetables and
cheese into 2 1/2-inch ring molds in the following order: portobello,
cheese, green zucchini, cheese, bell pepper, cheese, yellow zucchini,
cheese and portobello. Refrigerate Napoleons until well-chilled.
Unmold onto serving plates just before serving. Drizzle basil oil and
port wine reduction around Napoleons.

*If you can't find 3-inch portobellos, you can use larger ones. Instead
of cutting all the vegetables and molding them, stack them and cut the
Napoleons into quarters, using toothpicks to hold the wedges together.

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(Barefoot Contessa)
 

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