Recipe: the tastiest vegetables from the oven
Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the tastiest vegetables from the oven.
The vegetable millefeuille by Alain Indria from Funky Skinny Food is one to impress your housemates and/or guests. It’s a bit of a precise job, but it’s definitely worth it. Alain serves his vegetable millefeuille with kasha, a type of buckwheat, but you can also serve it with rice, bulgur, or couscous.
Ingredients
320 grams of kasha
2 green and 2 yellow zucchinis
2 aubergines
2 red onions
4 large tomatoes
roll of goat cheese
400 ml organic tomato passata
spicy ginger extract with thyme and sage
pepper
herb salt
How to make the vegetable millefeuille
- Preheat the oven to 180.
- Toast the kasha for 1 minute in a hot pan. Then add water so that the kasha is just submerged, and put the lid on the pan.
- Remove this from the heat after 1 minute. Let it cool for a few minutes off the heat with the lid on while you prepare the rest of your dish.
- Slice the zucchinis, eggplants, and onions with a mandoline into round slices of the same size and cut the tomatoes with a knife.
- Chop round slices of goat cheese to the same size as the vegetables.
- Mix the tomato passata and a pinch of ginger extract with thyme and sage.
- Cover the baking dish with a layer of tomato passata.
- Place the vegetables in it, alternating them row by row, followed by the goat cheese. Make as many layers as you can fit in the baking dish.
- Season with pepper and herb salt.
- Cover the dish with aluminum foil and place it in the oven for 20 minutes. Then remove the foil and put the dish back in the oven for another 20 minutes. Check occasionally to ensure the vegetables do not brown too much.
- Eat the kasha as a carbohydrate with the vegetable millefeuille.
Text: FavorFlav
