Vegetable millefeuille

Vegetable Millefeuille is a fantastically delicious French vegetable dish. Try it and you will be surprised that simple vegetable dishes can be so delicious!

Ingredients

• Goat cheese - 150 Grams
• Parmesan cheese - 15 grams
• Eggplant - 125 Grams
• Bulgarian pepper - 200 gram
• Zucchini - 110 Grams
• Tomatoes - 100 Grams
• Garlic - 1 Clove
• Celery Greens - To taste
• Basil Greens - To taste
• Parsley - To taste
• Olive Oil - 50 Milliliters

Directions

1. Prepare ingredients, wash all vegetables.
2. Thoroughly grease the bell pepper, washed and thoroughly dried with a paper napkin, with olive oil and send to the oven, preheated to 200 degrees. Bake for exactly 7 minutes.
3. Peel the eggplants. Cut the zucchini and eggplants into longitudinal thin slices 2-3 mm thick. Put thin plates on a baking sheet with pepper (in one layer), pour well with olive oil. Bake the peppers, eggplant and zucchini for another 6 minutes at the same temperature.
4. Remove the baked vegetables from the oven and let cool. Then the pepper must be cleaned of seeds and membranes, cut into 4 parts.
5. Blanch the tomato - throw it into boiling water, keep it there for 1 minute, then take it out and pour it over with ice water. Peel the tomato and cut it into thin rings about 2-3 mm thick.
6. Combine finely chopped herbs and goat cheese. Mix well with a fork. Add half of the garlic clove passed through the press there.
7. Take a mold that is suitable in shape (in the photo - in the lower right corner, the most ordinary semicircular bowl). Lay the vegetables in layers one by one, smearing each layer with a cheese mixture. When the bowl is full, put it in the freezer for 10 minutes.
8. After 10 minutes, we take out the mold from the freezer, turn it over on a plate - and that's it, you can eat the vegetable milfey! Sprinkle with grated Parmesan cheese (optional) before serving. Bon Appetit!