Vegetable Millefeuille with Smoked Metsovone Cheese

For 4 persons

Ingredients

8 round slices of smoked metsovone cheese (7-8 mm thick)

4 big Portobello mushrooms, horizontally cut in 2 round slices each

1 fat eggplant, cut in thick round slices

1 zucchini, cut in thick round slices

4 coloured bell peppers, cut at 4 slices each

extra virgin olive oil
balsamic vinegar syrup
salt and pepper
4 branches of fresh rosemary
4 wooden skewers

Preparation

1. Marinate all vegetables in salt, pepper and olive oil for 10-15 minutes. Grill them for 10 minutes at 220° C (430° F), untill tender.

2. Spread a piece of non stick baking paper on a sheet, and start building the millefeuilles. For each of the 4 millefeuilles lay down as a base 1 round slice of metsovone cheese. Begin with adding the lower round half of the portobello, then 1 slice of eggplant, 1 slice of red pepper, 1 slice of green pepper, 1 slice of zucchini, 1 slice of yellow pepper, one slice of red pepper, add on top of them the upper round half of the portobello, and top them all with a second slice of metsovone cheese. Run a wooden skewer all the way down to stabilize the millefeuille. Proceed in the same way and create 3 more vegetable millefeuilles.

3. Preheat the oven at 200° C (390° F), and grill them for 5 minutes, untill the top cheece slice melts as shown in the picture.

4. Decorate with a branch of rosemary on the top of each millefeuille, and serve them with balsamic vinegar syrup.

Enjoy!