Time: 40 minuti
Difficulty: Facile

Ingredients (for 6 people):
200 g of zucchini
200 g of carrots
200 g of aubergines
3 shallots
3 dl of fresh cream
6 eggs
120 g of Parmigiano Reggiano D.O.P. grated
3 basil leaves
20 g of butter
3 sprigs of thyme
extra virgin olive oil
fine salt
black pepper in grains

Method:
Spread the courgettes and carrots, wash both vegetables and peel the latter; remove the aubergine petiole, wash and remove the skin. Cut the coarsely prepared vegetables.
Fry separately each vegetables prepared in a pan with 1 tablespoon of oil, 1 sprig of thyme and 1/3 of peeled and chopped shallots, and bring to cooking by pouring the necessary water. Pass each preparation with the immersion blender, so as to obtain 3 compounds of different colors; add to each 100 ml of cream, 2 eggs, 40 g of Parmesan and a basil and regular leaf of salt and pepper. Switch each preparation again with the immersion blender.
Brush with melted butter 6 individual cocotte; place a layer of zucchini cream in each cocotte and bake in the oven at 160 ° C for 5 minutes. Then add a layer of carrot cream and cook in the oven at 160 ° C for another 5 minutes; then churn out and repeat the operation by completing with the aubergine cream and baking the flan in the hot oven at 160 ° C for 6 minutes. Remove from the oven, allow to stand for 2 minutes, then invert the flans in the individual dishes; garnish, as desired, with cherry tomatoes blanched in boiling water for 10 seconds so that the skin is raised or, alternatively, with thin slices of carrots and zucchini blanched for a few seconds in boiling water.