Roast vegetable millefeuille

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From: Just For Starters

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This recipe is classed as intermediate

Rating 5 / 5 (2 votes)

Prep time:
30 min
Cook time:
25 min
Serves:
6

This colourful dish, served with grilled chevre, makes a sensational vegetarian starter

Method

1. Preheat the oven to 230°C/gas 8. Layer the sliced vegetables on a roasting tray. Add the garlic. Drizzle over 4 tablespoons of extra-virgin olive oil, season with salt and freshly ground pepper and toss together.

2. Roast the vegetables in the oven for 20 minutes. Remove and cool.

3. Layer the roast vegetables in 6 ramekins, alternating the varieties and colours to produce a mille-feuille effect. Cover each ramekin with cling film, top with a weight and refrigerate for 2-3 hours.

4. To serve, turn out each ramekin upside down onto a serving dish. Make sure you scoop out all the juices. Dress with a dressing made from the balsamic vinegar and the remaining olive oil.

5. Grill the chevre slices until they just start to brown. Sit one on top of each millefeuille like a hat.

6. Garnish each dish with watercress sprigs and serve.

Ingredients


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Latest Comment

 

Absolutely scrumptious! A must try.

rachaelT2900 rachaelT2900  Posted 30 Jun 2009 8:55 PM