Vegetable Millefeuille with Garlic and Thyme
Layers of zucchini (courgette), eggplant (aubergine), carrot and colored peppers baked under a fragrant tomato sauce. A vegetarian dish that looks impressive and is genuinely light.
The carrots go on the bottom. They are the densest thing here and take longest, so they need to sit closest to the heat — layered on top they would still be raw when everything else is done.
The seasoned oil is brushed between every layer, not just over the top: it is what carries the garlic and thyme all the way through instead of leaving the middle bland.
Ingredients
- 5 zucchini (courgettes), thinly sliced
- 3 carrots, cut into long slices
- 4 eggplants (aubergines), thinly sliced
- 3 onions, in thin rings
- 3 bell peppers (red, green and yellow), in segments
- 3 garlic cloves, chopped (2 for the dressing, 1 for the sauce)
- 100 ml olive oil
- 1 can plum tomatoes, chopped
- 1 tbsp olive oil (for the sauce)
- Salt, black pepper, thyme and chopped fresh basil, to taste
Method
- 1
Make the seasoned oil: blend the 100 ml of olive oil with 2 chopped garlic cloves, the thyme, salt and pepper.
- 2
Build the millefeuille: in an ovenproof dish or cake pan, layer the raw vegetables, brushing with the seasoned oil between every layer. The suggested order is carrot, peppers, onions, eggplant and zucchini — the carrots go at the bottom because they are the densest and take longest.
- 3
Make the sauce: blend the plum tomatoes with the remaining garlic clove, a tablespoon of olive oil, chopped basil, salt and pepper.
- 4
Cover the vegetables evenly with the tomato sauce.
- 5
Bake at over 200 °C for 25-30 minutes, until the vegetables are tender and the sauce has reduced.
- 6
Serve scattered with chopped fresh basil.
Vegan and Plant-Based Recipes
The plant world offers an endless universe of colors, aromas and textures. This collection gathers our favorite dishes that celebrate exactly that: recipes built to bring out the best in every ingredient — for anyone cooking without animal products, and for everyone who simply enjoys fresh, vibrant food.
