Portobello Napoleon with Balsamic Vinaigrette

Ingredients:

• 1 tablespoon honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 2 tablespoons balsamic vinegar
• 7 tablespoons extra virgin olive oil, divided
• 4 medium to large portobello mushrooms, approximately 8 ounces
• 8 thick slices summer squash, approximately 6 ounces
• 8 thick slices zucchini from a medium, approximately 6 ounces
• 4 thick slices red onion, approximately 4 ounces
• 4 medium slices tomato
• 12 medium slices fresh mozzarella from an 8-ounce ball
• 4 tablespoons balsamic vinaigrette (recipe below)
• 4 ounces fresh basil, chopped or cut into chiffonade

Make the vinaigrette: whisk the honey, mustard, salt and pepper, balsamic vinegar, and three tablespoons of the olive oil in a small bowl. Set aside.

If using a grill or grill pan, brush the mushroom, summer squash, zucchini, and onion with the remaining olive oil on both sides. Grill over medium-high heat, turning once, so that each side is seared and the slices are softened but retain some structure. If using a skillet, heat the olive oil in the skillet (preferably cast iron) over medium-high heat and cook the mushroom, summer squash, zucchini, and onion, turning once and cooking the same way you would on the grill.

Depending on the size of your skillet, you may have to cook the slices in batches so as to not crowd the pan and steam rather than sear them. To build the napoleons, layer, starting with the mushroom, then alternating with the summer squash and zucchini, using two slices of each per stack.

Place the stacks on a baking sheet or other oven-safe pan. Top each stack with a grilled onion slice, a slice of fresh tomato, and three slices of mozzarella cheese. Drizzle each with a tablespoon of balsamic vinaigrette.

Finish in the oven at 350 degrees for about 5 minutes or until the cheese is melted.

Top with the fresh basil and serve.

This story first appeared in the Spring 2025 issue of Bowdoin Magazine. Manage your subscription and see other stories from the magazine on the Bowdoin Magazine website.