Potato Napoleon with Grilled Vegetables

Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil; season with salt and pepper. Grill until al dente.

Remove skin from peppers. Julienne vegetables, and set aside.

Grate potato and combine with diced leeks, salt and pepper. Divide into 3 equal portions; form 3 round cakes. Cook in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 350°F until crisp. Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato. Cook 1 minute.

Add white wine, salt and pepper. Reduce until dry.

To assemble: Place 1 cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers. Place 1 cake on top of peppers, top with ¼ of tomato mixture. Using remaining tomato, divide into ⅓ and place tomatoes around plate in 3 areas.

Chop parsley, sprinkle over plate and serve.