Grilled Vegetable Napoleon with Roasted Pepper Sauce

Enjoy a garden harvest of portobello mushrooms, zucchini and summer squash on your grill with this recipe for Grilled Vegetable Napoleon with Roasted Pepper Sauce from executive chef John Reis of Hilton Harrisburg.

Makes 4 servings


Vegetable Napoleon


4 portobello mushrooms, cleaned and gills removed

4 slices Zucchini

4 slices Summer squash


Freshly ground black pepper

1/4 cup olive oil

12 slices fresh mozzarella cheese

4 large slices fresh tomato

6 sprigs fresh basil



1. Season portobello mushrooms, zucchini, summer squash with salt and pepper and brush with olive oil. Place on hot grill and grill for about 2 minutes on each side.

2. To assemble Napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, slice of zucchini, then another slice of cheese and the slice of summer squash. Sprinkle with goat cheese. Ladle warm sauce over the vegetable Napoleon and finish with a basil sprig, for garnish.


Roasted Pepper Sauce


1 red bell pepper, seeded and halved

1 orange bell pepper, seeded and halved

1/2 red onion, halved

3 cloves garlic

8 to 10 whole black peppercorns

3 tablespoons extra-virgin olive oil

Kosher salt

1 teaspoon hot chili sauce (recommended: Sriracha)



1. Preheat the oven to 400 degrees F.

2. Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves.

3. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes.

4. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes.

5. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.

6. Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season to taste with salt and pour into a small bowl.

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