Layered vegetables of the sun with basil mozzarella

Ingredients

• 3 balls, 100 g eachbasil mozzarella
• 3large tomatoes
• 3courgettes
• 1aubergine
• 2 tablespoons (30 ml)chopped chives
• 6 tablespoons (90 ml)tomato passata
• 6 tablespoons (90 ml)olive oil
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Slice the vegetables

   Cut the aubergine and courgettes into rounds.

2. 2

   Brown the rounds

   Heat the olive oil in a large frying pan over a high heat. Fry the vegetable rounds, turning them so they brown on both sides, then season with salt and pepper.

3. 3

   Slice the mozzarella

   While the vegetables cool, cut the mozzarella balls and tomatoes into thin slices.

4. 4

   Build the layers

   Stack the ingredients in alternating layers of tomato, courgette, mozzarella and aubergine.

5. 5

   Mix the sauce

   Stir the tomato passata together with the chopped chives.

6. 6

   Plate and serve

   Arrange each layered stack on a plate and serve with the chive tomato sauce.

What are vegetables of the sun?

The French phrase légumes du soleil, or “vegetables of the sun”, commonly refers to Mediterranean favourites such as tomatoes, courgettes and aubergines. This recipe brings them together as a mille-feuille, a stack of alternating slices rather than a pastry dish.

Browning the courgette and aubergine gives the stack savoury depth, while fresh tomato and basil mozzarella add juiciness and fragrant creaminess. A simple chive passata provides a bright accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 11g protein, 9g carbs, 24g fat.

The courgettes, aubergine, tomatoes and passata provide most of the carbohydrates, while the mozzarella contributes much of the protein and fat. Olive oil is also a major source of fat, so serve the stack with a generous green salad or other non-starchy vegetables to balance the plate.

Choosing the vegetables

Tomatoes: choose ripe but firm ones so they slice neatly and hold their shape in the stack.

Courgette and aubergine: use vegetables of similar diameter where possible, making the layers easier to balance. Slice them evenly so they cook at much the same pace.

Getting a good golden colour

Aubergine: it absorbs oil readily, so use a large pan and give the rounds space rather than piling them up. Cook in batches if needed.

Courgette: turn the slices once they have taken on colour on the first side. Season as directed, then let the cooked vegetables cool before stacking.

Building a stable stack

Thin slices make the layers easier to assemble and eat. Keep the tomato, courgette, mozzarella and aubergine rounds roughly the same size.

Start with a stable slice and alternate the ingredients without pressing hard; the mozzarella is soft and can shift. If a stack wobbles, use fewer layers rather than forcing it taller.

Serving the sauce

Chive passata: mix the chopped chives through the tomato passata just before serving. Its fresh, savoury flavour contrasts with the browned vegetables and creamy cheese.

Spoon the sauce alongside the stack so the layers remain visible. Serve promptly, while the vegetables are still pleasantly warm or at room temperature.

Making it a meal

The stacks work well as a starter or as a light main course. For a more substantial plate, serve them with crusty bread or a simple green salad.

Because the recipe already includes olive oil and mozzarella, keep any extras simple: a leafy side or plain grains complement the vegetables without competing with their flavour.

Recipe notes & tips

• Slice the vegetables evenly so the rounds brown at a similar rate.
• Use a wide frying pan to give the vegetables room to brown.
• Cook the rounds in batches if the pan becomes crowded.
• Let the browned vegetables cool briefly before assembling the stacks.
• Cut the mozzarella and tomatoes thinly to keep the layers steady.
• Serve the chive passata alongside the stack rather than pouring it over.

Variations

• Add garlic: stir a little finely chopped garlic into the passata with the chives.
• Use oregano: swap some of the chives for chopped fresh oregano.
• Add red pepper: brown thin pepper strips with the courgette and aubergine.
• Make individual stacks: arrange smaller rounds into separate portions on each plate.
• Serve with grains: add cooked couscous or bulgur for a more filling meal.

Common mistakes to avoid

• Crowding the pan: the vegetables soften instead of browning; cook them in batches.
• Uneven slices: some rounds cook much faster than others; aim for an even thickness.
• Over-oiling the aubergine: it can become greasy; add oil carefully and brown in batches.
• Stacking vegetables while hot: the mozzarella may soften and the layers can slip; let the vegetables cool briefly.
• Using very juicy tomatoes: they can make the stack wet; choose firm ripe tomatoes and slice them thinly.

How to store

Store leftover vegetables, mozzarella and sauce in separate airtight containers in the fridge for up to 2 days. Reheat the vegetables gently in a frying pan and assemble with the mozzarella and sauce just before serving; the assembled stack is best eaten fresh.

Frequently asked questions