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Grilled Vegetable Millefeuille with Rocket Pesto

47 min 1 serving 490 kcal · 18 g proteinLevel: Expert

The nutritionist's note

Grilling before stacking drives off the vegetables' water: without this step, the millefeuille collapses. Pressing compacts the layers for a clean cut with no binder at all.

Ingredients

1 serving

  • aubergine200 g
  • courgette200 g
  • red pepper150 g
  • rocket60 g
  • pine nuts30 g
  • olive oil20 g
  • garlic6 g

Method

  1. 1

    Slice the aubergine, courgette and pepper lengthwise, evenly.

  2. 2

    Grill them for 4 minutes per side to mark them and drive off their water.

  3. 3

    Blend the rocket, pine nuts, garlic and olive oil into a pesto.

  4. 4

    Stack the vegetables alternating with the pesto and press for 15 minutes before serving.

Nutrition facts

per serving

Energy490 kcal
Protein18 g
Carbohydrates34 g
Fat34 g
Fibre14 g
Iron4.4 mg
Vitamin B120 µg

Potential allergens

  • tree nuts

Always check the labels of your products.

Frequently asked questions

How much protein is in "Grilled Vegetable Millefeuille with Rocket Pesto"?

18 g of protein per serving, for 490 kcal, 34 g of carbohydrates and 34 g of fat.

Is this recipe vegan?

Yes. It contains no meat, fish, eggs or dairy.

What are the allergens?

Potential allergens: tree nuts. Always check the labels of your products.

How long does it take?

47 minutes for one serving, expert level.

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