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Rainbow vegetables millefeuille

Today we think about those joyful summer dinners, those evenings on the terrace, socialising with all our guests which means we have very little time to be doing too much cooking. We want something fast and fresh, something our vegan friends might enjoy perhaps. The kind of dinners without too much heat and which can be eaten as a starter or main and be cooked at the very last moment. For all such occasions the magic word is "vegetable millefeuille". It is the perfect alternative to the usual salad and much lighter than the classic parmesan and gratin, our millefeuille is a delicious single dish which is simple and fast to prepare. It also looks great.
The orange of the carrot, the white of the fennel, the green of the courgette, the red of the heirloom tomatoe: the bright colours that make this dish as cheerful as a rainbow correspond to a rich nutritional base which is particularly useful during the hot season: water and fibre moisturize, drain and satiate for a long time with zero calories. Carotenoids (vitamin A) protect the eyes and skin from prolonged exposure to UV rays, avoiding its side effects: free radicals and production of possible cancer cells. Lycopene, one of the most important beta carotenes, in addition to its anti-cancer and antioxidant properties, protects the arteries from cardiovascular diseases and acts as a powerful anti-inflammatory, especially on the prostate. Baking it in the oven for a few minutes maximises the flavour of the vegetables by caramelising the sugars they naturally contain, minimising the use of oil and salt.

Not only vegetables, but also creaminess, taste and freshness

Adding a sprinkle of breadcrumbs is also a clever way to recycle the bread you already have at home and to get a pleasantly crisp element in contrast to the melting texture of the vegetables. We can also combine some poppy seeds, which are real mines of taste and beneficial substances: omega 6 fatty acids, oleic acid and potassium, which help to keep low levels of bad LDL cholesterol in the blood, in favour of the good ones; B vitamins that help the proper assimilation of fats and proteins; calcium, vitamin C and finally alkaloids, which have a slight relaxing effect on the nervous system and promote relaxation and sleep. For a truly complete recipe, we give the millefeuille a little creaminess and freshness accompanied by an exquisite hummus made of peas. A handful of legumes, also frozen, together with sesame and sunflower seeds, provide the necessary contribution of proteins and good fats. Finally a few drops of tabasco will give an extra kick to the sauce.

Ingredients for 4 people
1 heirloom tomatoe
1 fennel
1 courgette
2 Carrots
30 ml of extra virgin olive oil
40 g stale bread
oregano as needed
poppy seeds as needed
salt as needed
pepper as needed
For the hummus
300 g of fresh or frozen peas
20 g of sesame seeds
20 g sunflower seeds
10 g of ginger spice
10 ml of extra virgin olive oil
10 dried tomatoes
salt as needed
pepper as needed
tabasco as needed

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