Vegetable millefeuille

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Vegetable millefeuille

Vegetable millefeuille






Ingredients
Number of people
-
6
+

8 lasagna sheets

2 green peppers

2 red peppers

2 courgettes

2 carrots

8 ripe tomatoes

1 block of mozzarella cheese

1 bunch of basil

Olive oil

4 cloves of garlic

1 pinch of sugar

2 sprigs of thyme

Salt

Pepper

Cream

Balsamic cream

1 sprig of rosemary for decoration (optional)




Preparation 
TOTAL TIME: 2H30
Preparation: 1 hour
Cooking time: 1h30
Step 1
A recipe to be prepared 24 hours in advance.
Step 2
Put the roasting peppers in the oven at thermostat 7 by turning them over. Meanwhile, prepare the tomatoes by cutting them in half.
Step 3
Remove the water and seeds and store them in an ovenproof dish.
Step 4
Add salt, pepper, sugar, garlic, thyme, and drizzle with olive oil.
Step 5
Put thermostat 6 in the oven and let it rest for an hour, stirring occasionally and lowering the temperature if necessary.
Step 6
Take the roasted peppers and remove the skin and seeds.
Step 7
Season with salt and pepper and set aside.
Step 8
Wash the courgettes and carrots.
Step 9
Slice them lengthwise with a mandolin, 2 to 3 mm thick.
Step 10
Cook them separately in a pan in a little olive oil, salt and pepper.
Step 11
Zucchini should not be over-grilled: they should remain green and transparent.
Step 12
Put the lasagna leaves to cook in a large volume of boiling salted water and cook for 10 min, drain and oil so that they do not stick together.
Step 13
Slice the mozzarella, thin out the basil.
Step 14
For assembly:
Step 15
Take a square or rectangular dish and put a cling film inside, making it stick out well.
Step 16
Put a layer of lasagna, carrots, mixed peppers, lasagna, candied tomatoes, mozzarella, basil, zucchini.
Step 17
Pack the whole thing tightly and close the foil again. Put in the refrigerator for 24 hours, putting weight on it to stick the ingredients. It is preferable to do this assembly hot.
Step 18
When you are ready to enjoy this starter, cut the millefeuille (with the film) into the desired number of portions.
Step 19
Decorate the plates with balsamic cream and a sprig of rosemary.
Author's note
It is important to cook all vegetables separately and season well. Depending on the taste of each person, spices and/or aromatic herbs can be added. Have a good tasting!

I add my grain of salt

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