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?