45 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Elaboration
  • Make square shaped vol-au-vents.
  • Make a basic vinaigrette.
  • Chop onion, carrot and green pepper into brunoise.
  • Dice the courgette and the aubergine.
  • Slice the mushrooms.
  • Soften the onions, carrots, green peppers, courgettes, aubergines and mushrooms, cooking the hardest vegetables first. Drain excess oil and add salt to taste.
  • Finely chop the lettuce and the red cabbage into julienne.

SERVING

  • Bake the puff pastry bases.
  • Fill with the softened and hot vegetables.
  • Place on a plate and add some dressed lettuce and red cabbage salad.
Nutritional information (1 portion)
Fiber 4.99 g
Saturates 9.43 g
Monounsaturated fatty acids 13.35 g
Polyunsaturated fatty acids 15.96 g
Cholesterol 46.03 mg
Calcium 107.32 mg
Iron 2.5 mg
Zinc 0.86 mg
Vitamin A 450.99 ug
Vitamin C 67.46 g
Folic acid 45.0 ug
Salt (Sodium) 981.98 mg
Sugars 6.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.