Moules Marinières Végétales

Moules Marinières Végétales is a delightful and innovative take on the classic French dish, featuring tender vegetables infused with aromatic herbs and a rich broth. This vegetarian version captures the essence of the sea while celebrating garden-fresh ingredients, making it a perfect light lunch.

Ingredients

• Zucchini - 200 grams
• Eggplant - 150 grams
• Mushrooms (button or cremini) - 150 grams
• Shallots - 2 medium
• Garlic - 2 cloves
• White wine - 100 ml
• Vegetable broth - 200 ml
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and dice the zucchini and eggplant into small cubes.
2. Slice the mushrooms and finely chop the shallots and garlic.
3. In a large pan, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until translucent, about 3 minutes.
4. Add the diced zucchini and eggplant to the pan, cooking for another 5 minutes until slightly softened.
5. Stir in the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture.
6. Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.
7. Add the vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for another 10 minutes until all the vegetables are tender.
8. Remove the bay leaf and stir in the chopped parsley before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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