Cooked - Yorkshire Pudding With Roast Vegies

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Yorkshire Pudding With Roast Vegies

4.0

3 truss tomatoes, cut into wedges

1 large zucchini, halved lengthways, sliced

½ tsp fennel seeds

36.40 gm extra virgin olive oil

100g mozzarella, shredded

Fresh basil leaves, to serve

Balsamic vinegar, to drizzle (optional)

150g (1 cup) plain flour

4 eggs, lightly whisked

250ml (1 cup) milk

40.00 ml fresh basil, chopped

Preheat oven to 220C/200C. Line a baking tray with baking paper. Place tomato and zucchini in a single layer on prepared tray. Sprinkle with fennel. Drizzle with 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. Add egg and half of the milk to the well. Use a whisk to combine. Gradually add remaining milk, whisking constantly until smooth. Stir through basil. Season well.
Pour remaining oil into a 20cm heavy-based ovenproof dish. Place dish in the oven with the vegies for 5 minutes to heat. Pour batter into heated dish. Bake for 15 minutes or until puffed and golden. Carefully 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. Top with basil. Drizzle with vinegar, if using.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍮Pudding

Cuisine🇬🇧British

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 131 weeks ago

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