Pancakes with baked vegetables and backstage from bell pepper

Unsweetened pancakes with assorted vegetables from carrots, zucchini, baked pepper, zucchini and eggplant, baked in the oven, with soft goat cheese, herbs and spicy wings bell pepper. A very tasty and healthy version of healthy snack. Share with friends: Time: 1 hour. 25 minutes Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pancakes and Baked Vegetables

• 2 zucchini sliced ​​in small cubes
• 2 carrots, diced
• 2 zucchini, diced into small cubes
• 1 diced eggplant
• 2 green bell peppers, diced
• 1 yellow bell pepper, diced
• 60 gr olive oil
• 2 minced garlic cloves
• 120 gr. goat cheese
• 2 tsp chopped parsley
• 2 tsp chopped green basil
• 2 tbsp. flour
• Pinch of baking powder
• White pepper
• 1.5 tbsp. milk

Bell pepper wings

• 90 gr. butter
• 3 tbsp. l flour
• 1.5 tbsp. vegetable broth
• 2 baked red bell peppers, peeled and seed
• 1 clove of garlic
• 6 sprigs of parsley for decoration

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

Recipe preparation:

1. Baked vegetables

   Preheat the oven to 180 ° C.

2. Add olive oil to a bowl of vegetables. Add salt pepper to taste and minced garlic. Stir and spread the vegetables into nasty. Bake until browning for about 20-30 minutes. Chill. Add cheese, parsley and basil.

3. Pancakes

   Sift flour, baking powder, salt and pepper together and slowly mix in milk. If the dough is too thick, dilute its milk. Preheat a small stewpan and lightly grease it olive oil. Pour a small amount of dough (about 1/4 Art.) and, rotating the stewpan, evenly cover the bottom with dough. When the pancake will be ready from below, its edges will turn light brown shade. Remove and turn over, then refrigerate on a baking sheet. Cook 12 pancakes.

4. Backstage sauce

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

5. Serving

   Preheat pancakes in the oven. Put the filling in the center of each pancake; roll the pancake into a triangle. In a heated stewpan lightly brown until golden. Put 2 pancakes on serving in a separate plate, pour sauce on top. Decorate with greens parsley.