Vegetable mille-feuille recipe

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  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 102 calories / serving
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Pre-heat the oven to 200°C.

Arrange the courgette, tomato (apart from 4 slices) and aubergine in a roasting tray. Drizzle with the olive oil and season well. Roast for 10 minutes until soft.

Arrange half of the roasted tomato discs in 2 overlapping rounds on two plates. Repeat the pattern on top of the 4 rings of tomato using slices of courgette. Top with a another round of overlapping tomato slices using the rest of the roasted slices. Sprinkle some seasoning between the layers.

Arrange slices of aubergine on top of them in the same fashion, then top each with a slice of the uncooked tomato. Garnish them with capers and some chopped tarragon. Garnish with a sprinkle of oregano before serving.

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  • Ingredients

  • 50ml olive oil
  • 1 courgette, cut into thin discs
  • 1 large aubergine, cut into thin discs
  • 2tbsp capers, drained
  • 8-10 large plum tomatoes, cut into thin discs
  • sprinkle of oregano, to garnish
  • salt
  • pepper
  • 1tbsp tarragon leaves, finely chopped
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  • Energy 428kj 102kcal 5%
  • Fat 6.5g 9%
  • Saturates 1.1g 6%
  • Sugars 8g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 8.6g Protein 2.8g Fibre 4.8g


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