Grilled Vegetable Napoleons

Layers of grilled vegetables and cheese, these savory Napoleons

make an elegant first course or side dish.

Serves 8

10ounces (300 g) baby eggplant, peeled and sliced lengthwise

4tablespoons (60 ml) extra virgin olive oil

1teaspoon (5 ml) kosher salt

12ounces (375 g) asparagus, approximately 1 bunch, tough ends removed, cut into 2 inch (5 cm) pieces

6ounces (175 g) zucchini, cut in half and sliced lengthwise

6ounces (175 g) summer squash, cut in half and sliced lengthwise

10ounces (300 g) mixed bell peppers (red and yellow), sliced

1pound (500 g) mozzarella cheese, sliced

32fresh basil leaves

4ounces (125 g) Parmigiano-Reggiano, shaved or grated

Assemble raclette, grill side up. Turn to medium-high and preheat for 10 minutes.

Toss eggplant slices with a tablespoon (15 ml) of olive oil and a 1⁄4 teaspoon (1 ml) of salt in a mixing bowl. Place slices on grill, in one layer and cook for about 5 minutes per side until nicely browned. Remove from grill and set reserve.

In same mixing bowl, toss asparagus with tablespoon (15 ml) of olive oil and 1⁄4 teaspoon (1 ml) of salt and then place on grill, also in a single layer. Cook for 10–15 minutes, until the asparagus is browned. Remove and reserve.

Toss zucchini and squash with tablespoon (15 ml) of olive oil and

1⁄4 teaspoon (1 ml) of salt place slices on grill and cook 5 minutes per side until nicely browned. Remove and reserve.

Toss the sliced peppers with the remaining tablespoon (15 ml) of olive oil and 1⁄4 teaspoon (1 ml) of salt. Grill for about 6 minutes, until slightly brown and tender. Remove and reserve.

In a raclette dish, layer the vegetables alternately with the mozzarella, starting with the eggplant and ending with the asparagus and a sprinkle of parmesan. Place at least one leaf of basil in between one of the layers of each Napoleon.

Place under grill and remove after 6 minutes, or when cheese is melted and bubbling. Slide Napoleon onto plate using individual spatula.

**Note: You may substitute your favorite cheese for the mozzarella in this recipe.

SCALLOPS, MUSHROOMS AND LEEKS

WITH MORNAY SAUCE

Makes appetizers for 8, main dish for 4

41⁄2 ounces (135 g) leeks (approximately 2 small), dark green ends removed, cleaned and sliced

10 ounces (300 g) white mushrooms, sliced

1-2 teaspoons (5-10 ml) of chopped fresh thyme

1tablespoon (15 ml) extra virgin olive oil

1⁄2teaspoon (2 ml) kosher salt

11⁄2 pounds (750 g) fresh sea scallops, tough muscle removed from the side of each if necessary

Mornay Sauce

4tablespoons (60 ml) unsalted butter

5tablespoons (75 ml) unbleached, all-purpose flour

11⁄2 cups (375 ml) whole milk (you can substitute a lower fat version here)

3ounces (84 g) Gruyère cheese, shredded

1⁄4teaspoon (1 ml) freshly ground pepper

1⁄8teaspoon (0.5 ml) kosher salt

1⁄8teaspoon (0.5 ml) freshly ground pepper

1⁄8teaspoon (0.5 ml) nutmeg, preferably freshly grated