Yorkshire Pudding Subsequently Roast Vegies

Use a big Yorkshire pudding as the base for an amazing low-cal vego meal.

The ingredient of Yorkshire Pudding Subsequently Roast Vegies

• 3 truss tomatoes cut into wedges
• 1 large zucchini halved lengthways sliced
• 1 2 tsp fennel seeds
• 2 tbsp additional supplementary virgin olive oil
• 100g mozzarella shredded
• lively basil leaves to assist
• balsamic vinegar to drizzle optional
• 150g 1 cup plain flour
• 4 eggs lightly whisked
• 250ml 1 cup milk
• 2 tbsp lively basil chopped

The Instruction of yorkshire pudding subsequently roast vegies

• preheat oven to 220c 200c line a baking tray considering baking paper place tomato and zucchini in a single layer around prepared tray sprinkle next fennel drizzle in the manner of 1 tbs of the oil toss to combine season roast for 20 minutes or until vegies are starting to collapse
• for the batter place the flour in a bowl make a well accumulate egg and half of the milk to the well use a excite to combine gradually go to permanent milk whisking permanently until smooth campaign through basil season well
• pour enduring surviving oil into a 20cm heavy based ovenproof dish place dish in the oven following the vegies for 5 minutes to heat pour swearing into fuming dish bake for 15 minutes or until puffed and golden carefully cut off surgically remove from oven sprinkle cheese into the dip in the batter spoon over tomato mixture bake for a further 5 minutes or until cheese has melted summit zenith past basil drizzle later than vinegar if using

Nutritions of Yorkshire Pudding Subsequently Roast Vegies

calories: 422 791 calories
calories: 22 grams fat
calories: 8 grams saturated fat
calories: 34 grams carbohydrates
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calories: 21 grams protein
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