Vol-Au-Vents with Vegetables and Olives

Servings: 6 » Preparation: 15 mins » Cooking: 35 mins » Level: Easy
Ingredients:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 shallot, finely chopped
  • 3 carrots, finely chopped
  • 3 zucchini (courgettes), finely chopped
  • 1 cup (150 g) frozen peas
  • 1/3 cup (90 ml) dry white wine
  • 1/2 teaspoon dried thyme
  • Salt
  • 1 green olives, pitted and chopped
  • 12 frozen vol-au-vent cases

Procedure:
  1. Preheat the oven to 350 F (180 C/ gas 4)
  2. Oil in a large baking sheet
  3. Heat the oil in a large frying pan over medium heat. Add the shallot and saute until transparent, 2-3 minutes
  4. Add the carrots, zucchini, and peas. Saute for 5 minutes
  5. Add the wine and saute until eveaporated, 3-4 minutes
  6. Add the thyme and season with salt. Cook until the vegetables are tender, 7-8 minutes
  7. Stir in the olives and simmer until heated through, 2 minutes
  8. Arrange the Vol-Au-Vents on the baking sheet
  9. Bake until golden brown, 10-15 minutes
  10. Spoon the filling into the vol-au-vent cases
  11. Serve hot