Being a Mediterranean, my natural choices for food often go to anything with a nice drizzle of olive oil and aromatic herbs. If you travel anywhere in the South of France or in Italy, olive oil is the main oil for cooking and seasoning (but not for frying). It gives this feeling that the sun shines all over our plates and makes the aromas of the dishes develop further.
First of all, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!
Recently, I was a bit short on time for cooking and for grocery shopping, therefore I had to come up with quick to fix dinner recipes and I easily found my happy in sunshine veggies as a great base for 3 very tasteful dishes. Bonus: all three dishes are cheap, as each of them only uses 1 small tomato, 1/3 of a big zucchini, and 1/3 of a medium eggplant. Which means that you can cook 3 meals with 1 eggplant, 1 zucchini and 3 tomatoes.
The trick to cook the vegetables evenly, is to cut them into Brunoise, meaning small dices. It’s better to start by cooking eggplant and zucchini dices with olive oil, then add in the tomato dices, salt and herbs. Just a few minutes in the pan is enough. And then you can make…
Vegan Brunoise Sunshine Veggies Pie with Cheese
In a pie mold, unroll the crust, spread Dijon mustard, pour over the Brunoise veggies (cooked with basil and oregano in olive oil), sprinkle a bit of grated cheese, and bake in the oven at 180 degrees Celsius during 20 to 25 minutes.
Brunoise Sunshine Veggies Pasta
Cook the veggies with basil and parsley in olive oil. Cook the pasta normally. Combine and serve with grated Parmesan cheese to taste.
Brunoise Sunshine Veggies and Eggs
Cook the veggies in the pan with basil. In a bowl, whisk 5 eggs with a bit of milk. Brush a muffins mold (or a mini tarts mold) with oil. Spread the veggies evenly in the mold and add small pieces of feta cheese. Eventually replace the cooked tomato dices by uncooked pieces of dried tomatoes directly in the mold. Pour the egg mix over the vegetables. Bake in the oven about 20 to 25 minutes at 170 degrees Celsius.
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.