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Grilled Vegetable Napoleon

IngredientsBread, Cheese, Vegetables
Menu PartEntree
grilled vegetable napoleon

Dress up servings of vegetables by making a napoleon with layers or puff pastry and creamy cheese.


2 oz. grilled yellow squash
2 oz. grilled sliced zucchini
2 oz. grilled sliced portabello
3 stalks grilled asparagus
2 oz. boursin cream cheese
2 oz. grilled onion and tomato coulis
1 5 1/2 inch puff pastry square

Grilled Onion and Tomato Coulis
Yield: 1 quart

2 cups tomato strips
1/2 cup grilled yellow onion
1/2 cup grilled roasted red pepper
1/4 cup extra virgin olive oil
1/2 tsp. sugar
1 tsp. kosher salt
1 tsp. frozen thyme


  1. Cut pastry square corner to corner into 2 triangles.
  2. Dock dough and bake in oven until crisp.
  3. Top first dough triangle with half the boursin cheese mix.
  4. Layer squash, zucchini and mushroom over cheese. Top with remaining cheese and other dough triangle. Cross asparagus over top of dough and drape with coulis.
  5. Assemble hot and serve.

Grilled Onion and Tomato Coulis

  1. Sauté grilled onions in small saucepan until translucent.
  2. Add remaining ingredients and puree.
  3. Simmer on low 3-4 minutes.

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