Peel all vegetables and cut in half or quarters according to size; cook in boiling water al dente. In a saucepan, sweat the shallot and garlic clove with 1 tbsp olive oil without browning for 5 min. Add 100g olives. Deglaze with vinegar and reduce to almost dryness; moisten with 150ml water, season with salt and pepper, add thyme and cook, covered, for 15 min.
Over low heat, blend to obtain a thick sauce; heat a frying pan with olive oil, then brown the vegetables; season and sprinkle with chopped flat-leaf parsley; arrange the sucrine leaves on the plates, alternating with the vegetables and a few olives. Add a few dashes of sauce around the edges.
* Ingredients available in our delikatessens