5: In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, pour in the zucchini.
6: Sauté until zucchini is cooked but still barely firm. Season with salt and pepper and transfer to a plate.
7: Return the pan to the heat, pour in 3 tablespoons olive oil, then when hot, add the chopped shallot. Season with salt and pepper, and cook for 1 minute without browning.
8: Add the broad beans and artichoke...
9: ...then the zucchinis. Heat the mixture, stirring a little.
10: Add 200 g mornay sauce to the vegetables, the chopped parsley, and mix quickly one last time.
11: Your vegetables are ready.
Remarks
Vegetables can easily be changed for this recipe, so don't hesitate to adapt according to your tastes and the season. If you're a gourmand, don't hesitate to increase the weight of grated cheese in the béchamel sauce, for a richer Mornay sauce...