Simple Difficulty
30 Min Preparation Time
Step: 1 / 13

Wash the aubergine and cut into batons, about 1cm x 5cm.

Step: 2 / 13

Wash the courgettes and cut into equally sized batons

Step: 3 / 13

Peel and finely dice the shallots and garlic.

Step: 4 / 13

Wash and thinly slice the celery.

Step: 5 / 13

Remove the beans from their pods.

Step: 6 / 13

Wash the asparagus, peel the lower third, cut off the woody ends and cut the spears into 5cm pieces.

Step: 7 / 13

Plunge the tomatoes into boiling water, then into ice cold water. Peel off the skin, remove the seeds and dice the flesh.

Step: 8 / 13

Blanch the beans and asparagus in boiling salted water for 8 minutes, then drain, rinse in cold water and drain again.

Step: 9 / 13

Heat a little oil in the pan and fry the aubergines for 8 minutes, turning occasionally, until browned. Drain on kitchen paper.

Step: 10 / 13

Repeat with the courgettes, frying for just 4 minutes.

Step: 11 / 13

Heat the remaining oil in a large pan, stir-fry the shallots, garlic and celery. Stir in the tomatoes, beans and asparagus and stir-fry for 2-3 minutes. Add the courgettes and aubergines.

Step: 12 / 13

Add the herbs and lemon juice and season with salt and pepper

Step: 13 / 13

Add the parsley and taste the vegetables for seasoning. Serve with sea salt, olive oil and focaccia.

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