Chef Valerie Augustine, who cooks at the Spiral House one or two days a week, loves to create recipes using leftover items. She had bought some gorgeous red peppers at the market the day before and still had a couple in the fridge. On this day, she came back with organic zucchini and eggplant. After laying it all out on the cutting board with some wild rice tempeh and surveying the scene, these vegetable Napoleons were born. They’re easy, delicious and a sight to behold. You can also assemble them in advance and pop them in the oven to heat just before eating. What could be better?

Serves 8



2 8-ounce packages Lightlife Wild Rice Tempeh (an equivalent amount of any tempeh will work)

3 garlic cloves, smashed

¼ cup teriyaki sauce

¼ cup Pickapeppa Sauce

2 medium eggplants

3 medium zucchinis

8 slices jarred red peppers (or you can roast your own pepper if you prefer)

¼ cup olive, plus more for oiling grill pan and baking pan

Salt and freshly-ground pepper to taste

Leaves from several sprigs of Italian flat-leaf parsley, chopped


Ingredients for Avocado Aioli

2 avocados

2 tablespoons olive oil

1 tablespoon granulated garlic

Salt and freshly-ground pepper to taste



  1. Cut each piece of tempeh on a diagonal into 4 pieces (yielding a total of 8 pieces).
  2. Boil tempeh in enough water to cover it, adding the 3 cloves of garlic, teriyaki sauce and Pickapeppa Sauce to the boiling water. Boil for 15 minutes. Remove tempeh triangles with a slotted spoon and set aside.
  3. Peel eggplants and slice into 1½-inch thick rounds. Set aside.
  4. Remove ends of zucchinis and cut each zucchini into 3 long pieces on the diagonal.
  5. Lightly oil a grill plan. Toss the eggplant and zucchini in a bowl with the ¼ cup of olive oil, and salt and pepper. Grill eggplant and zucchini slices over a medium heat on a grill pan on top of the stove until tender, about 4 minutes on each side. Expect the zucchini to take a little longer than the eggplant.
  6. Preheat oven to 350 degrees.
  7. Grill reserved tempeh triangles until each piece has a nice crust, about 3-4 minutes on each side.
  8. Arrange the Napoleons on an oiled baking pan starting with a layer of zucchini followed by tempeh, red pepper, and eggplant in this order. Bake for 10 minutes.
  9. While Napoleons are baking, prepare the avocado aioli. Cut each avocado in half, remove the pit, and scoop the flesh with a spoon into a bowl. Add 2 tablespoons olive oil, the granulated garlic, and salt and pepper. Gently mash together, leaving a chunky texture.
  10. Remove Napoleons from oven, arrange on serving platter, and top each one with a large dollop of avocado aioli and a light sprinkle of chopped parsley and serve.