Vegetable millefeuille

Te enseñamos cómo preparar una riquísima milhojas de verduras.

Share Imprimir

60 min

What you need

1 courgette

4 aubergines

1 green pepper

1 red pepper

1 yellow pepper

2 onions

2 cloves of garlic

4 tomatoes

grated Parmesan

thyme

salt, pepper and olive oil

Así puedes prepararlo

Chop the onion and garlic finely and saute on a low heat for 30 min.

Cut the other vegetables into roundels and fry the peppers and aubergines in a frying pan until brown.

Place a layer of aubergine in the quiche dish, season, sprinkle on thyme and spread some of the cooked onion and garlic over the top.

On top of this place a layer of tomato, repeat the operation and add a layer of yellow pepper.

Add layers until the quiche dish is ¾ full, ensuring that raw vegetables are interspersed with layers of cooked vegetables.

Bake in the oven at 180ºC /30 min.

To finish, sprinkle with breadcrumbs and the grated Parmesan and bake for another 15 min.

Serve with some thyme leaves, cooked carrot and a reduction of balsamic vinegar.

Coloca una capa de tomate, y así sucesivamente con todas las verduras hasta llenar las ¾ partes de la capacidad del molde.

Vegetable millefeuille