Grilled Vegetable Mille-Feuille Recipe

Prepare the Vegetables

Slice the zucchini and eggplant into rounds, and the bell peppers into strips. Toss with olive oil, salt, and black pepper.

Grill the Vegetables

Preheat the grill to medium-high heat. Grill the vegetables for about 5-7 minutes on each side until they are tender and have grill marks. Remove from grill and set aside.

Cook the Ragu

In a pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add canned tomatoes, basil, oregano, and salt. Let simmer for 20 minutes.

Prepare Protein of Choice

For crispy cajun tofu, marinate tofu in cajun spices and pan-fry until crispy. For herb-roasted chicken, season with herbs and roast until cooked through. For butter-poached prawns, melt butter and gently poach prawns until pink and cooked through.

Layer the Mille-Feuille

On a plate, layer the grilled vegetables and top with your choice of protein. Spoon the tomato ragu over the top and serve warm.