Glenmorgan Bar & Grill

593 E. Lancaster Ave., St. Davids, PA 19087

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Grilled Vegetable Napoleon

Serves 4

Ingredients for Grilled Vegetable Napoleon

4 Portobello Mushrooms, Cleaned & Gills Removed
1 Large Zucchini
1 Large Yellow Squash
1 Tomato
1 Red Onion
1/2 Cup Olive Oil
¼ Cup Red Wine
2 Sprigs Rosemary, Minced
2 Cloves Garlic
1 1/3 Cup Couscous
11 Ounces Basil, Minced
3 Cups Boiling Water
Salt & Pepper
1 Ounce Micro Greens
2 Ounces Balsamic Glace

Method for Grilled Vegetable Napoleon

• Mix Olive Oil, Red Wine, Rosemary and Garlic in a bowl and set aside.
• Cut Zucchini and Yellow Squash into 8 Slices each about ½ inch thick, Cut Tomato and Onion into 4- ½ inch Slices each.
• Place Mushrooms, Zucchini, Squash, Tomato and Onion into oil Mixture and Marinate for at least 1 Hour.
• Place Couscous in Flat Pan; add Basil and 3 Cups Boiling Water. Cover for 5 Minutes then uncover and fluff with a fork. Season to taste with Salt & Pepper.
• Remove Vegetables from Marinade and grill until just soft.

To Plate:

• Place 1 Cup of Couscous in the center of a plate using a small bowl to form a circle.
• Place mushrooms on Couscous. Fan Zucchini on Mushroom then Yellow Squash, next place Tomato then Onion.
• Garnish by placing micro greens on top of Napoleon and striping with Balsamic Glace.

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