Pancakes with baked vegetables and bell pepper garnish

Votes: 2

How to Make - Pancakes with Baked Vegetables and Bell Pepper Topping

Time: 1 hour 25 minutes
Complexity: average
Servings: 6

Savory pancakes with assorted vegetables—carrots, zucchini, bell peppers, squash, and eggplant—baked in the oven, topped with soft goat cheese, herbs, and a piquant bell pepper coulis sauce. A delicious and healthy snack option.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes and baked vegetables

2 zucchinis, finely diced
2 carrots, finely diced
2 zucchini, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
60 gr. olive oil
2 minced garlic cloves
120 gr. goat cheese
2 tsp chopped parsley
2 tsp. chopped basil
2 cups of flour
A pinch of baking powder
White pepper
1.5 cups of milk

Bell pepper coulis

90 g butter
3 tbsp. flour
1.5 cups vegetable broth
2 roasted red bell peppers, peeled and seeded
1 clove of garlic
6 sprigs of parsley for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, carrot, yellow zucchini, eggplants, sweet pepper, garlic, goat cheese, parsley, basil, flour, milk, butter

Cooking the dish according to the recipe:

Baked vegetables

Preheat oven to 180°C.
Add olive oil to the bowl with the vegetables. Season with salt and pepper to taste, and add minced garlic. Toss and arrange the vegetables on a baking sheet. Bake until golden brown, about 20-30 minutes. Cool. Add cheese, parsley, and basil.

Pancakes

Sift the flour, baking powder, salt, and pepper together and slowly whisk in the milk. If the batter is too thick, thin it with milk. Heat a small saucepan and lightly grease it with olive oil. Pour in a small amount of batter (about 1/4 cup) and, swirling the pan, evenly coat the bottom. When the pancake is cooked through, its edges will be light brown. Remove and flip, then cool on the baking sheet. Makes 12 pancakes.
Coulis sauce

Melt the butter; add the flour, then the chicken broth. Add the red peppers and garlic. Simmer for 30 minutes. To make the red pepper sauce, pour the hot mixture into a blender and puree until smooth.
Serving

Heat the pancakes in the oven. Place the filling in the center of each pancake and fold it into a triangle. Lightly fry in a preheated saucepan until golden brown. Place 2 pancakes per serving on a separate plate and pour the sauce over them. Garnish with parsley.