Fest

Roasted vegetables millefeuille with Tabbouleh

Roasted vegetables millefeuille with Tabbouleh

 Σκεύη που θα χρειαστείτε

Fest Magic non stick frypan Ν28cmclick here

Fest Magic non stick frypan with two handles Ν20cm –  click here

Ingredients for 6 people:

4 large round zucchini or 12 regular, cut into thin slices
2 medium onions cut thick
4 Florin peppers and 4 horn peppers cleaned and cut into large pieces
25 gr. Pine
3 tbsp. dried grapes
100 gr. groats
2 tbsp. petimezi
100 ml. olive oil
1 chopped tomato without spores
1 tbsp. dried mint or 1 tbsp. fresh chopped
2 tbsp. chopped parsley
1 onion, finely chopped
half a lemon set up
6 thin slices of manouri (optional)
2 tbsp. Balsamico cream
Salt Pepper
Friday:
1. Prepare the zucchini: Put the oven on the grill with air at 190ºC. Spread the zucchini slices on a grill with a baking tray underneath and brush them lightly with olive oil. Sprinkle with salt. Put the grill in the oven on a high shelf for 15 minutes. Take it out, turn the zucchini on the other side, brush them with oil and put them back in the oven for another 15 minutes. Take out the zucchini and place them on a baking sheet with absorbent paper towels. Repeat the process for the second dose of zucchini.2. Make the tabbouleh: Put the cereal in a bowl and pour 300ml. boiling water. Place a plate on top for the next half hour. If it has softened and there is excess water, drain it well. When the cereal is ready, add the chopped tomato, mint, parsley, chopped onion, lemon and a couple of pinches of olive oil, salt and pepper and mix well to make your tabbouleh.

3. Prepare the peppers: In the oven with the grill at 190ºC that you prepared the zucchini, spread the peppers with the outside side upwards so that their surface swells in places and it is easy to take it out later. You do not lubricate them. Leave them for about 20 minutes until they wither and blister. Take them out and as soon as their temperature drops a little in 5 minutes, remove their surface as much as possible. Let them  cool.

4. Prepare the caramelized onions: In Fest’s non-stick frypan and in low heat put a little oil to burn and add the onions. Saute over low heat, stirring occasionally, for about 15 ‘, until they turn brown and wither, without turning black. Then add the petimezi and raisins and sauté for another 5 minutes, until all the liquid is gone. Put them in another pan to cool, on absorbent paper towels to remove the oils. Then put a Fest non-stick frypan on medium heat and add the pine nuts. You sit on top and every 15 ”you stir the whole non-stick frying pan of Fest, to turn the pomegranate seeds. The roasting process does not take more than a minute and a half until the pine nuts turn brown and if you are not careful it is very easy for them to escape and burn. Once they are ready, remove them and throw them in the caramelized onion with the raisins.

5. Make the roasted vegetable millefeuille with tabbouleh: An hour before serving, let all the vegetables come to room temperature or  put them in the fridge earlier or the day before. Put the four bowls around you with the ingredients you will use plus the manouri if you choose to add it and have the dishes you will serve with you, a tablespoon and a ring.

Place the ring in each plate and put 3-4 zucchini in the base as the first layer. On top of them, place two pieces of peppers as a second layer, one of each color. The third layer in the millefeuille is 2 tablespoons of tabbouleh that you press with the outside of the spoon to stabilize the ingredients. On top place a zucchini.

Then over the zucchini will enter the first layer with the mixture of caramelized onions. Cover again with zucchini and another layer of tabbouleh on it. Squeeze lightly again with the spoon so that the ingredients bind and there are no gaps. Before you finish the millefeuille, add the manouri, if you use it or alternatively another thin layer of zucchini and finally a small spoonful of the mixture of caramelized onion, raisin and pine cone. On top decorate with a leaf of fresh mint or parsley.
Carefully remove the ring and correct any minor mis alignments that may occur during the process. The colder and drained are the materials, the lower the risk of problems.

In case you have space in the fridge, put the vegetable millefeuille with their plate and leave it until just before serving, otherwise leave them outside in a cool place.

Serving:

Just before serving, make a simple vinaigrette by stirring 60 ml. pure virgin olive oil with 2 tbsp. balsamic cream

 

 

Source: Caruso.gr