Napolean of Grilled Vegetables with Goat Cheese, Garlic & Rosemary

serves 4
1 small eggplant
1 small zucchini
1 yellow squash
2 plum tomatoes
2 small logs of goat cheese (Montrachet)
2 cloves of garlic, minced
4 big branches of rosemary
4 T. extra virgin olive oil
1 T. aged Balsamic Vinegar
salt and freshly ground pepper

1. Wash and dry all veggies. Slice all about ¾” thick. Put into a bowl with garlic, olive oil and s&p. Strip all but 2” of the rosemary leaves off the branches (leaving the top branch intact).

2. Chop 1 T. of the rosemary and 1 T. fresh thyme to the veggie mixture. Let sit up to an hour. Grill veggies until almost done, except tomatoes.

3. Cut goat cheese into 8 ¾” slices (unwaxed dental floss works well for slicing the soft cheese).
Assemble in any order you wish, as long as you have one slice of cheese in the middle and one on top. (Do not put the tomato on the bottom)

4. Secure the veggie/cheese stack with a rosemary branch. Trim to a good height, so leaves are in contact with the rosemary.

5. Bake (when ready to serve) in 450F. preheated oven for about 10 minutes. Place in center of each plate. Mix 1 T. balsamic with marinade and drizzle around the napoleon.