Vegetable filled vol-au-vents

• Make square shaped vol-au-vents.
• Make a basic vinaigrette.
• Chop onion, carrot and green pepper into brunoise.
• Dice the courgette and the aubergine.
• Slice the mushrooms.
• Soften the onions, carrots, green peppers, courgettes, aubergines and mushrooms, cooking the hardest vegetables first. Drain excess oil and add salt to taste.
• Finely chop the lettuce and the red cabbage into julienne.

SERVING

• Bake the puff pastry bases.
• Fill with the softened and hot vegetables.
• Place on a plate and add some dressed lettuce and red cabbage salad.