Roast vegetable millefeuille

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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 aubergine, cut into 3-4mm thick slices
2 Onions, cut into 3-4mm thick slices
2 large flat-cap mushrooms, cut into 3-4 mm thick slices
1 red pepper, cut into 3-4mm thick slices
1 courgette, cut across into 3-4mm thick slices
2 garlic cloves, roughly crushed
12 tbsp extra virgin olive oil
salt and fresh ground black pepper
3 tbsp Balsamic vinegar
6 slices of chevre, each 10mm thick
bunch of Watercress, picked into sprigs

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Special offers on wine
Afternoon tea, curry cookery courses and more!