veggie & tofu napoleon

The new recipe inspiration from Epicurious has been serving me well all week. I actually cooked a cauliflower for the first time in my life on Wednesday. Indian style. Cut into small pieces and roasted in the oven with olive oil and Dry Garlic Chutney, a wonderful spice I picked up at an Indian grocery store. Served with yogurt.

Above, the Roasted Vegetable Napoleon I made on Monday with a side salad of mesclun, chickpeas and grape tomatoes. I roasted everything separately on cookie sheets in the oven with garlic. Once cooked, I layered the ingredients: tofu, red onion, red pepper, zucchini, eggplant, then tofu again, zucchini, eggplant, onion, red pepper. I used jarred roasted red peppers and re-roasted them to add more taste. It was a shortcut that worked. Once layered, I popped it back in the oven and served it hot. Roasting time was approximately 45 minutes at 400 degrees.