Grilled Vegetable Napoleon 

Cook that inflammation away

Place vegetables of choice (in this case, Portobellos, Bell Peppers and Zucchini) in large bag and marinate with Balsamic, Olive Oil, Crushed Garlic,  Pepper and Dried Herbs (Rosemary, Thyme, Oregano). 

Roast vegetables in oven on 425 degrees for approximately 20 minutes (depending on size of veg – you may have to roast longer or shorter).
Let vegetables rest 1 minute 
Layer with fresh tomatoes,, basil, fresh cracked pepper and red pepper flakes, and drizzle a little marinade on top. Skewer to hold together 
Mozzarella cheese optional

Second way to cook it  – Grilled

 2 Portabellas  , 1 medium Zucchini sliced , Onion sliced, 10 Asparagus Spears , 1 medium Eggplant sliced , Swiss Chard rib removed, 1 Red Pepper quartered
Spray an indoor grill pan with nonstick spray


Sprinkle all Veggies with garlic powder 

Grill 4 minutes 

In a small saucepan combine

2 teaspoons olive oil  add

1 medium onion chopped fine

6 Tomatoes (plum) chopped

1 teaspoon gourmet basil paste

1 teaspoon gourmet garlic paste

Cook 4 minutes

A pinch of red pepper flake 
When tomatoe mixture is done place 1/2 in bottom of a plate

Add Swiss chard

Then zucchini 

More Swiss chard



More Swiss chard

And top with one portabella
Skewer so it doesn’t fall over 




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