Pancakes with baked vegetables and bell pepper garnish

Ingredients:

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

Preparation:

1. Baked vegetables

   
   Preheat oven to 180°C.
2. 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.

3. 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.

4. 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.

5. 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.