1 zucchini, sliced
1 yellow squash, sliced
1 onion, cut into Medium sized Pieces
1 red bell pepper, cut into equal pieces
1 box puff pastry, cut into 2 inch rounds
6 oz chévre
2 tlbs olive oil
1 tsp salt
1 tsp pepper
1 bunch chive, sliced into long straws.
Pre heat outdoor grill, or you could use a grill pan.
Pre heat oven to 375 degrees
Cut and toss the vegetables with the olive oil, salt and pepper. Grill the vegetables either on your grill or grill pan. Set aside to cool. If you bought frozen puff pastry follow the thawing directions before you cut the pastry. Cut into rounds and bake until the pastry has puffed and is golden brown in color.
To assemble, stir chévre until soft enough to easily spread. Another great application method is a piping bag. Depending on the chévre you might need to add a little cream to loosen it. Layer the napoleon starting with a layer of puff pastry then chévre and then vegetables. Continue alternating between vegetables, chévre and puff pastry until you reach a comfortable height. Top with a dollop of chévre and a couple sprigs of chive.
You can also bake the pastry in sheets and assemble as one large napoleon.