Vegetable Napolean with a Tomato Rosemary Vinagrette

Napoloean 1 Butternut Squash, cut into 1” width rounds 1 Red Onion 2 Large Portabella Caps ¾ Cup Ricotta Cheese ½ Cup Walnuts, toasted and finely chopped Salt ½ Tbsp Rosemary 3 Tbsp Olive Oil 1 Tbsp Butter

Tomato & Rosemary Tomatoes, emonder, seeds removed, cubed 1/2 Clove Garlic, diced fine ½ Tbsp Rosemary, Chopped fine 1/s Tsp Ground Coriander seeds Extra Virgin Olive Oil 2 Tbsp Balsamic Vinegar

Procedure:

Prep

1. Preheat oven to 400 degrees F
2. Cut squash into 1” width rounds and bake until squash is softened but firm. Appx 30 minutes. Reserve and keep warm.
3. Toast the walnuts, sprinkle with salt. Chop and add to ricotta mix well with a dash of salt.
4. Bring water to a boil in a sauce pan. Core tomatoes and make an “X” on the opposite side. Boil for 1 minute. Drain, cool and peel off skin. Seed the tomatoes, discard the whites, cut tomato into cubes AND reserve the juice of the tomato that leaked onto the board.
   
5. Slice red onion into 1” rounds.
6. Heat butter in a skillet with rosemary and olive oil. Add reserved tomato juice. Cook for 2 minutes on med-low heat. Mix well. Spoon this over the onions & Mushroom. Roast the mushrooms at 350 F for 10-15 mins.
7. Dice garlic.
8. Add balsamic vinegar into a mixing bowl and in a slow steady stream pour in olive oil and whisk. Once emulisified add seasoning and garlic. Don’t dress the tomatoes yet.

To Serve

1. Flash the onion, mushroom and squash in the oven to reheat. No more than 5 minutes.
2. Dress the tomatoes with the herb & vinaigrette emulsion, toss and mix well. Season if needed.
3. Assemble. Top with ricotta/walnut quenelle.