Lately I’ve been craving a simple dish of savory vegetables over creamy polenta, so I decided to make a grilled vegetable napoleon with portobello mushrooms, asparagus, artichoke hearts, and cherry tomatoes. This dish wouldn’t be complete without a flavorful sauce to bring out the flavors of the vegetables, so I created a fire-roasted tomato and red pepper harissa with the perfect amount of heat and acidity. The resulting dish was exactly what I wanted — warm, filling, flavorful, and so easy! …
