Colorful and flavorful, the vegetable millefeuille is nearly a work of art! In every season, vegetables and herbs take center stage in this savory version of the famous cake. Feel free to vary the vegetables and serve it on a bed of salad.
Slice the tomato into thin slices about 1 cm thick.
Cut the eggplant and zucchini in the same way.
Cook the eggplant and zucchini in a pan or in the oven (depending on your preference) with a drizzle of olive oil.
Layer a millefeuille by alternating slices of vegetables, the cream, the pesto, and sprinkle with basil.
To finish, a recipe extracted from the book "New Manual of Plant-Based Cooking."
0 servings
2
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