Vegetable pancakes from the tray

Name: Vegetable pancakes from the tray
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 100 g Flour; 1/8 l Milk; 3 Eggs (Gr. M); 7-10 Tbsp salt, white pepper; 1 medium zucchini; 1 red and yellow peppers; 6 Tomatoes, 1 tablespoon of oil for the tray; 1 onion, 1 garlic clove; 250 g chunky tomatoes (from the package); 7-10 Tbsp Sweet peppers; 2 TEASPOONS dried oregano; 400 g Mozzarella cheese; 75 g black olives; 7-10 Tbsp fresh oregano for; 7-10 Tbsp Garnish

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

100 g Flour
1/8 l Milk
3 Eggs (Gr. M)
7-10 Tbsp salt, white pepper
1 medium zucchini
1 red and yellow peppers
6 Tomatoes, 1 tablespoon of oil for the tray
1 onion, 1 garlic clove
250 g chunky tomatoes (from the package)
7-10 Tbsp Sweet peppers
2 TEASPOONS dried oregano
400 g Mozzarella cheese
75 g black olives
7-10 Tbsp fresh oregano for
7-10 Tbsp Garnish

Directions

1
Preheat oven to 200 °C (circulating air: 175 °C / gas: level 3). Mix flour, milk and eggs. Season with salt and pepper. Let the dough swell for about 5 minutes
2
Clean, wash and thinly slice the zucchini. Peppers and tomatoes clean, wash. Paprika in thin rings, tomatoes in slices
3
Coat the baking tray with oil, spread the dough on top and pre-bake for 10 minutes
4
Peel and finely dice the onion and garlic. Mix with chunky tomatoes. Season with salt, pepper, paprika and oregano. Drain cheese and cut into slices
5
Remove the tray from the oven, spread the pancakes with tomato sauce. Cover with vegetables, olives and cheese. Bake for another 10 minutes. Garnish with oregano
6
Drink: cool wine spritzer