Idaho® Potato Napolean with Grilled Vegetables

• 12 oz Fresh Idaho Russet Potato
• 2 oz Leeks (fine dice)
• 2 oz Red pepper
• 1 1/2 oz Yellow pepper
• 1 oz Orange pepper
• 2 oz Fresh spinach
• 1 oz Summer squash (sliced)
• 2 oz Red onion (sliced)
• 1 oz Zucchini squash (sliced)
• 1 ea Plum tomato (fine dice)
• 1/4 oz Garlic (minced)
• 1 1/2 oz Kosher salt
• 1/2 oz Black pepper
• 1 oz White wine
• 2 oz olive oil
• 1/4 oz Parsley chopped

1 Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil, season with salt and pepper. 2 Grill until al dente. Remove skin from peppers. Julienne vegetables, and keep separate. 3 Grate potato mix with diced leeks, salt and pepper. Divide into 3 equal portions - form 3 each round cakes. 4 Cook in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 350 until crisp. 5 Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato. 6 Cook 1 minute. Add white wine, salt and pepper. Reduce until dry. 7 To assemble: Place I cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers. 8 Place 1 cake on top of peppers, top with 1/4 tomato product. Using remaining tomato, divide into 1/3 and place tomatoes around plate in 3 areas. 9 Chop parsley, sprinkle over whole Napolean. Serve. Source: Idaho Potato Commission