Vegetable Napoleons!

These vegetable napoleons are so easy and versatile. You can make them to accompany any type of meal and use any combination of vegetables, cheese, polenta, or whatever you want to stack!

Preheat your oven to 375 degrees.

Slice veggies of your choice about 1/3-1/2 inch thick. Toss with olive oil, sea salt, garlic, and rosemary in a mixing bowl.

Here are some ideas for stacking veggies:

eggplant
red, green, or yellow peppers
tomatoes
onions
zucchini
yellow squash
fennel
artichokes
portabella mushrooms
butternut or acorn squash

Evenly distribute the veggies on a baking sheet. Roast for 20 minutes or so. Some veggies may take a little longer to get tender and slightly browned.

When finished, stack them up, layered with slices of fresh mozzarella, polenta rounds, squares of garlic bread, or anything you can think of! Bake 15-20 minutes, covered, or until hot. Serve with a little marinara and garnish with rosemary.