by Chef Jeff Nathan, Abigael’s
Yield: 9

Grilled Portobellos and Vegetables:
18 large portobello mushrooms, stems removed
4 zucchini, cut lengthwise
4 yellow squash, cut lengthwise
1 cup olive oil
2 ounces balsamic vinegar
kosher salt and freshly ground black pepper
additional fresh herbs, optional
4 red bell peppers, roasted, skins and seeds removed
1 pound field greens

Place the portobellos, sliced zucchini and yellow squash in a large zip lock bag. Drizzle with olive oil and vinegar; season with salt, pepper and any remaining fresh herbs. Seal the bag and allow to marinate about 2 hours. Turn the bag occasionally.

Grill or broil the mushrooms and vegetables until softened. Allow to cool down to room temperature. The vegetables can be prepared up to two days ahead. Keep covered and refrigerated until needed.

Herbed Blue Cheese:
4 ounces blue cheese, softened
6 ounces mascarpone cheese, softened
1 teaspoon fresh rosemary, chopped (reserve the stems)
¼ teaspoon fresh thyme
freshly ground black pepper

In a medium sized bowl, using a hand mixer, combine the blue cheese with the mascarpone cheese. Add in the fresh herbs and black pepper. Beat until light and airy. Fill into a pastry bag with a plain tip. Keep at room temperature and set aside. This can be made up to one hour ahead of assembly.

Assembly:

Begin the assembly by placing nine of the grilled portobello mushrooms on a flat work surface. Pipe a dollop of the Herbed Blue Cheese mix onto each mushroom. The next layer will be the grilled yellow squash, topped with another dollop. Continue with the grilled zucchini and another dollop. The next layer is the roasted pepper with a final dollop. The last layer should be a second portobello mushroom. Skewer each napoleon with a rosemary stalk or 6” wooden skewer.

Using a metal spatula, transfer each Napoleon onto a platter, or individual plates of field greens. Drizzle with extra virgin olive oil and balsamic vinegar (optional).