Do you love millefeuille? The ones you buy at your favorite pastry shops? The ones that have all those wonderful layers of pastry and pastry cream?
How about a millefeuille Provençal? It also has layers interspersed with flavor except that these layers are made of vegetables and the flavor is made of pesto and cheese. Different, yes, but also delicious. It makes a wonderful side that can accompany grilled meats or fish as well as the classic Provençal stews that are served all year long.
Make it by stacking layers of eggplant, tomato, and zucchini and between each layer spread the pesto and add the cheese. Before putting the millefeuille together, I grill the individual vegetables to increase their flavor. It isn’t essential to the recipe, but it does add a zest to the final dish that I think is worth the effort. The other flexibility you have is your choice of cheese; Mozzarella, goat, and feta are commonly used but the variety is your choice.
Millefeuille of grilled vegetables a la Provençal
Serves: 4 (2 each)
Prep time: 30 minutes
Total time: 1 hour
Preheat oven to 450°
2 large zucchinis
1 large eggplant
2 large tomatoes
Salt and pepper
3 ounces of feta or goat cheese
½ cup pesto
Olive oil or spray
Optional: balsamic vinegar
Place the grill pan or sheet pan in the top third of the oven and let it get hot.
Slice the vegetables into ¼“-thick rounds and sprinkle with salt and pepper
Coat the pan with oil and, starting with the eggplant, place the rings on the pan and let them start to brown; turn them over to brown both sides. Remove from the oven and place on an individual plate.
Repeat with the zucchini slices, grilling both sides, remove to a separate plate.
Place the tomato slices on the hot pan, letting them soften instead of browning. Set aside on a separate plate.
Lower the oven temperature to 350°.
How to put the millefeuille together.
On the cooled baking sheet, coated with oil:
Add eight slices of eggplant.
Coat with pesto and sprinkle with feta.
Add slice of tomato on top.
Cover with pesto and feta.
Add 3 or 4 slices of zucchini to cover the tomato.
Cover with pesto and feta.
Place in the oven for 20 to 30 minutes to finish cooking the vegetables and melt the cheese.
Serve by placing two per plate.
Optional, add a little drizzle of balsamic vinegar on top and around the millefeuille.
These are fun to make especially since you can adjust the seasoning as well as the vegetables you use.
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