Millefeuille of Roasted Vegetables with Soft Goat Cheese
Appetizers • French
Description
Millefeuille of Roasted Vegetables with Soft Goat Cheese
Ingredients
- Goat cheese 5 oz
- Parmesan Cheese 0 oz
- Eggplants 5 oz
- Orange Bell Peppers 5 oz
- Courgette 5 oz
- Tomatoes 5 oz
- Garlic 1 clove
- Celery salt 0 oz
- Olive Oil 0 fl oz
- Basil 0 oz
- Parsley 0 oz
Step-by-Step Guide
Step 1
Brush the bell pepper with olive oil and roast it whole in the oven for 12 minutes at 355°F.
Step 2
Peel the eggplant, slice the eggplant and zucchini into thin strips about 2–3 mm thick, add them to the oven with the pepper, drizzle with olive oil, and roast together at 390°F for another 4 minutes.
Step 3
Allow the vegetables to cool, peel the skin and seeds from the pepper, and cut it into 4 pieces.
Step 4
Make a cross-shaped incision on the tomato, plunge it into boiling water for 1 minute, cool it in cold water for 1–2 minutes, and peel the skin; slice into rings about 2–3 mm thick.
Step 5
Finely chop the parsley, basil, and celery leaves along with half a clove of garlic, add the goat cheese, and mix with a fork.
Step 6
Layer the vegetables in a container, spreading cheese mixture between each layer; cool in the freezer for 10 minutes.
Step 7
Remove from the tray, cut into portions, and sprinkle with grated Parmesan.
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