Roasted Vegetable Napoleon with Heirloom Tomatoes and Romesco

Vegetable Napolean

A vegan dish that is a feast for the senses and incredibly satisfying. You can vary the layers based on what’s in season. The slow roasted Romesco sauce adds heartiness and texture to the dish with the addition of crunchy almonds. 

Serves 8


For Plating:
  • 3 large heirloom tomatoes or 5 medium-sized tomatoes (a mix of red and yellow is attractive on the plate)
  • 2 zucchini, sliced into 1/4" rounds
  • 2 yellow squash, sliced into 1/4" rounds
  • 2 Vidalia onions, peeled and sliced into 1/4" rounds
  • 2 tbsp extra virgin olive oil or coconut oil
  • 1 tsp sea salt
  • 1/4 tsp pepper
For Romesco Sauce:
  • 8 medium size tomatoes or 4 large heirlooms, quartered
  • 2 red peppers, cut into large pieces
  • 3 cloves garlic, sliced
  • 1 red onion, peeled and quartered
  • 1 jalapeño pepper, sliced
  • ½ bunch scallions, cut into 1” pieces
  • 1/4 cup extra virgin olive oil or coconut oil
  • sea salt and pepper to taste
  • 1 cup raw almonds
  • ½ cup basil leaves, lightly-packed


Toast Almonds
  1. Preheat oven to 350 degrees
  2. Spread almonds on a baking sheet and toast for 5 minutes. Set aside
Roast Vegetables for Plating
  1. Toss sliced zucchini, squash and onions gently with olive oil or coconut oil, salt and pepper
  2. Increase oven temperature to 375 degrees (or grill outdoors)
  3. Roast (or grill) vegetables for 10 minutes, flip and roast 10 additional minutes or until vegetables have roasted to your liking
Make Romesco
  1. Reduce oven temperature to 350 degrees
  2. In an oven-proof baking dish (rectangular 15" x 10" x 2" works well), add tomatoes, peppers, garlic, onion, jalapeño and scallions. Stir to combine all ingredients
  3. Toss with olive oil, salt and pepper and roast, uncovered, until vegetables start to brown and liquid evaporates, about 1-1½ hours. 5 minutes before the end of cooking time, stir in the toasted almonds
  4. Remove from oven and stir in fresh basil
Blend & Serve
  1. Allow Romesco to cool slightly, then transfer to a food processor or blender
  2. Process to a rough paste, leaving some coarseness for texture
  3. Spoon a thin layer of Romesco on your plates wider than the food you will place on top so it shows on the plate. Romesco can be served hot or at room temperature depending on your preference
  4. Layer a couple of large slices of tomato on the plates followed by zucchini, squash, onion - whatever vegetables you have roasted or grilled
  5. Finish with a little salt and pepper

One Comment


LOOKS wonderful !
I will try it for PShabat. My
tomato crop and the rest of the garden will supply ingredients! Love your new cookbook!

Leave a Reply

Your email address will not be published.