By stretching your imagination, you could call this a lasagna, a quesadilla or a Napoleon.
It is an 8-inch spinach tortilla halved, then filled with layers of sliced zucchini and eggplant that had been “wilted” on a George Foreman grill and layered with sliced beefsteak tomato and a mix of fresh ricotta, fresh mozzarella and parmigiano reggiano and some dry herbs. A little oven and broil action and you get a toothy vegetarian delight — easily made from leftovers and/or pantry staples.
6 Comments
Subscribe to the Comments
Sounds scrumptious Joan!
A delightful veggie creation!
Another delicious FOODalogue creation Joan and perfect for Meatless Mondays.
I would call it a Napoleon, because it makes it fancier. Love the interplay of flavors in this dish! Summery, light, yet filling; delicious too!
Guess what my client is eating today….lovely…see u soon!
Miss Imagination! Love the Summer in a Wrap!
YUM
Valerie
Trackbacks / Pingbacks
show trackbacks