Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette

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Green Sauce:

1/4 cup baby spinach

1/4 cup basil

1 teaspoon tarragon leaves

1 teaspoon balsamic vinegar

1 teaspoon capers

2 garlic cloves, roasted

2 tablespoons extra virgin olive oil

Portobello Pizza:

4 portobello mushrooms

2 tablespoons olive oil

Salt and pepper, to taste

8 ounces goat cheese, sliced thin

Eggplant Napoleon:

2 large eggplants, sliced crosswise, 3/4-inch thick

2 medium zucchini, sliced lengthwise, 1/4-inch thick

1 large red onion, sliced thin

1 large tomato, sliced 1-inch thick

1 large red pepper, roasted, peeled, seeded and julienned

1 large green pepper, roasted, peeled, seeded and julienned

1/2 pound spicy Monterey Jack cheese, grated

1/2 pound goat cheese, thinly sliced

1/2 bunch basil, chiffonade (save 4 leaves for garnish)

Olive oil

Salt and pepper, to taste

No-Fat Tomato Vinaigrette:

3 large tomatoes, halved, cored and seeded

2 ounces 2 year old balsamic vinegar 

1 tablespoon minced basil 1 tablespoon minced shallots 

1/2 teaspoon thyme leaves 

1 teaspoon cracked black pepper 

1 tablespoon honey 

1 teaspoon salt