Summer Vegetable Napoleon With Herbed Tomato Sauce

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3 cups water

1 teaspoon kosher salt or to taste

1 cup medium-grind cornmeal or quick cooking polenta

4 tablespoons unsalted butter, cut into pieces

1 tablespoon extra virgin olive oil


1 globe eggplant

2 zucchini

2 sunburst or pattypan squash

2 red bell peppers

1 large tomato, sliced 3/8-inch thick and seeded (optional)

3 tablespoons extra virgin olive oil or as needed

Kosher salt to taste

Freshly ground black pepper to taste

4 large portobello mushrooms, about 1 pound total


2 tablespoons extra virgin olive oil

1 yellow onion, cut in small dice (about 3/4 cup)

1 teaspoon minced garlic

1/2 cup dry red wine, light or no oak

2 cups low-salt beef broth

1 (15-ounce) can unsalted tomato sauce

2 teaspoons chopped fresh basil

2 teaspoons chopped parsley + parsley for garnish

1 teaspoon chopped fresh oregano or marjoram

1/2 teaspoon chopped fresh thyme

1/8 teaspoon freshly ground black pepper, or to taste

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