Name: Vegetable Mille-Feuille
Total time: 45 min
Yield: 3
Ingredients: Around 8 sheets of filo pastry; 90g (3oz) butter, melted; 2 shallots, peeled and cut into fine wedges; 1 courgette, cut into strips; 1 red pepper, cut into strips; Around 225g (8oz) butternut squash, cut into strips; 25 niçoise olives; 1tbsp olive oil or garlic butter; 75g (2½oz) fresh pesto

VMG Recipes