Vegetable Vol-au-vents

Ingredients

• •4 vol-au-vent cases
• •1 zucchini
• •1 small can corn
• •2 tbsp canned peas
• •1 carrot
• •2 tomatoes
• •8 shallots
• •1/2 bunch dill
• •1 small packet cream
• •2 tbsp vegetable oil
• •Salt, black pepper

Preparation

1. 1

   Put the vegetable oil in a pot and heat it lightly, then add the peeled shallots. Sauté the onions until translucent. To the translucent onions add the diced zucchini, corn, peas and peeled, diced tomatoes. After sautéing for 2 minutes, add 1 small cup of water and cook over medium heat until the liquid is absorbed. Once the liquid is absorbed, take off the heat and season with chopped dill, salt, black pepper and cream. Arrange the vol-au-vent cases on a heatproof tray and fill them with the vegetable mixture. Keep in a preheated 200°C oven for 5-10 minutes. Garnish with dill and serve. Enjoy!