4 medium portobello mushrooms, sliced into 1/2 inch pieces
1/2 medium eggplant, sliced into 8 rounds
1/2 medium yellow squash, sliced into 4 pieces
1/2 large onion, cut into 4 slices
1 large tomato, sliced into 4 rounds
2 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 tbsp crumbled goat cheese (or feta cheese)
4 large basil leaves, chopped & divided
Balsamic vinegar, for serving (optional)
Heat grill to high.
Put the sliced vegetables in a big bowl and drizzle the olive oil. Sprinkle with salt and pepper and toss to coat thoroughly.
Place the eggplant, onion and squash slices on the grill. Grill for 4 minutes on each side or until cooked.
Put the mushroom pieces on the grill. Grill each side for about 1 minute.
Next, grill the tomatoes for 30 seconds on each side over low heat.
Arrange the grilled vegetables in the following order on serving plates: eggplant slice at the bottom, topped with onion slice and sprinkled with 1/2 tablespoon goat cheese and few chopped basil strands. Then place tomato slice topped with 1/2 tablespoon goat cheese and basil strands. Next top with mushroom pieces and sprinkle with 1/2 tablespoon goat cheese. Top mushrooms with squash slice and sprinkle with 1/2 tablespoon goat cheese. Place eggplant round to complete the napoleon stack. Drizzle with balsamic vinegar if desired.