GRILLED VEGETABLE NAPOLEONS WITH TOMATO & BASIL DRESSING --------------------------------------------BACK TO RECIPES
6 servings

TOMATO & BASIL DRESSING
3 medium ripe tomatoes, halved
1 tablespoon white wine vinegar
2 cloves garlic, peeled and smashed
2 teasons kosher salt
Freshly ground black pepper
Pinch crushed red pepper
1/2 cup extra-virgin olive oil
1 cup loosely packed fresh basil

Scoop the flesh and juices of the tomatoes out of their skins with a spoon and into a bowl, discard the skins. Whisk in the vinegar, salt, black pepper to taste, and crushed red pepper, breaking up the tomato as you do. Gradually whisk inthe olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic and serve.

VEGETABLES
6 large bananA peppers
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 small shallot, minced
1 tablespoon fresh thyme
24 medium shiitake mushrooms, stems removed (about 6 to 8 ounces)
1 yellow squash or zucchini, sliced into 1/4-inch thick rounds (about 8 ounces)
1 1/2 cups shredded Gouda cheese (about 6 ounces)
1 1/2 cups Tomato & Basil Dressing (see recipe below)

1. Prepare your grill with a medium fire

2. Put the peppers in a microwave-safe dish, cover with plastic wrap, and microwave on high just until tender, about 3 minutes. When cool enough to handle, slice in half lengthwise, remove the seeds and ribs, but leave the stem on. Season pepper halves with salt and black pepper to taste.

3. To assemble the napoleons: Set a pepper half, cut side up, across two pieces of clean cotton kitchen twine. Repeat with 5 additional pepper halves. Drizzle each with some of the olive oil and season with salt and black pepper to taste. Layer the napoleons as follows, scattering some of the garlic, shallot, thyme, salt, and black pepper between each layer: half the shiitakes, all of the squash, all of the cheese, then the remaining shiitakes. Top with the remaining pepper halves and tie twine around napoleons to enclose.

4. Grill until peppers are charred and just tender and the cheese is melted, 4 to 5 minutes on each side. drizzle plated napoleons with some of the Tomato & Basil Dressing.

Source: Food NetworkKitchens "Get Grilling"

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