Vegetable Napoleon

Ingredients

• 1 yellow bell pepper, roasted, peeled and
• seeded
• 5 Tbs. extra-virgin olive oil
• 1/4 cup dry white wine
• Kosher salt and freshly ground pepper, to taste
• 1 small eggplant, about 3/4 lb., trimmed and cut
• lengthwise into slices 1/4 to 1/2 inch thick (8
• slices total)
• 1 zucchini, about 1/2 lb., trimmed and cut
• lengthwise into slices 1/4 to 1/2 inch thick
• (4 slices total)
• 1 yellow onion, about 6 oz., cut crosswise into
• slices 1/4 inch thick (4 slices total)
• 1 tomato, about 6 oz., cut crosswise into slices
• 1/4 inch thick (4 slices total)
• 1 large garlic clove, chopped
• 1 Tbs. chopped fresh oregano
• 1/2 cup crumbled feta cheese, plus more for
• garnish
• 1/3 cup fresh mint leaves
• 1 Tbs. red wine vinegar

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Feta Cheese	1 oz (28g) cheddar	113
Onion	1 medium (110g)	44
Eggplant	1 cup cubed (82g)	35
Bell Pepper	1 medium (119g)	31
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.