Oven-Roasted Squash Napoleons with Roasted Red Pepper Coulis

You will need:

• 1 zucchini, cut on the diagonal into 1/4-inch slices
• 2 yellow summer squash, cut on the diagonal into 1/4-inch slices
• 2 cloves garlic, minced
• 1 teaspoon fresh minced chives
• 1 teaspoon fresh minced basil
• 1/8 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 red bell peppers, roasted, peeled, seeded and chopped
• 1/4 teaspoon garlic powder
• 1/4 cup red onion, chopped
• 1/3 cup chicken stock
• Freshly ground black pepper to taste
• Basil leaves for garnish

Place zucchini and squash slices in a shallow bowl. Combine next 5 ingredients and toss over slices. Allow to marinate at room temperature for 30 minutes.

Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Evenly place zucchini and squash slices in a single layer on baking sheet. Drizzle any leftover marinade over slices. Place in oven and roast for 40 minutes, flipping slices halfway through cooking time.

Meanwhile, combine remaining ingredients in a food processor and blend until smooth. To serve, place two zucchini slices side by side on a serving plate. Top with 2 slices of yellow squash, also arranged side by side. Repeat so that you have two layers of each, then top with a slice of zucchini to connect the two stacks. Puddle the red pepper coulis at the bottom of the plate and garnish with a basil leaf if desired. Serve immediately.

Yield: 2-3 servings

Wine Pairing
Pair with Chardonel from Crown Winery

More Recipes