A great way to use all the summer vegetables from your garden!
RECIPE
1 cup gluten-free oat flour
1 cup rice flour
1 tsp. salt
2/3 cup vegan margarine
3 Tbsp. cold water
2 cups green beans, chopped
2 cups zucchini, sliced (about one medium zucchini)
1 cup grape tomatoes
1/4 cup red onion, finely sliced
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. ground black pepper
Preheat oven to 400 degrees Fahrenheit. To a bowl, add oat flour, rice flour, and salt. Mix together. Add vegan margarine and cut in, until well mixed. Add water. Use your hands to mix and form dough. Roll out on a piece of parchment paper. Transfer the rolled-out dough to a tart pan. Press onto sides, and reshape edges to fit the pan (you might need to trim the top of the sides if too tall). Bake 10 minutes. While the crust is baking-- to a bowl, add green beans, zucchini, tomatoes, onion, basil, oregano, olive oil, salt, and pepper. Mix well. Transfer the vegetables to the baked crust, and spread out evenly. Bake 20-25 minutes, or until vegetables are roasted. Serve warm.
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