Baked Vegetable Flatbread
Directions
- 1Grate the zucchini and potato.
- 2Grate the zucchini and potato.
- 3Grate the zucchini and potato.
- 4Finely chop the red onion.
- 5Finely chop the red onion.
- 6Finely chop the red onion.
- 7Halve the cherry tomatoes.
- 8Halve the cherry tomatoes.
- 9Halve the cherry tomatoes.
- 10In a bowl, combine the grated zucchini, potato, chopped red onion and halved cherry tomatoes.
- 11In a bowl, combine the grated zucchini, potato, chopped red onion and halved cherry tomatoes.
- 12In a bowl, combine the grated zucchini, potato, chopped red onion and halved cherry tomatoes.
- 13Add flour, salt and pepper.
- 14Add flour, salt and pepper.
- 15Add flour, salt and pepper.
- 16Mix well until combined.
- 17Mix well until combined.
- 18Mix well until combined.
- 19Lightly oil a baking sheet with olive oil.
- 20Lightly oil a baking sheet with olive oil.
- 21Lightly oil a baking sheet with olive oil.
- 22Spread the mixture evenly onto the baking sheet.
- 23Spread the mixture evenly onto the baking sheet.
- 24Spread the mixture evenly onto the baking sheet.
- 25Drizzle with olive oil.
- 26Drizzle with olive oil.
- 27Drizzle with olive oil.
- 28Bake at 200°C (400°F) for 20 minutes, or until golden brown and crispy.
- 29Bake at 200°C (400°F) for 20 minutes, or until golden brown and crispy.
- 30Bake at 200°C (400°F) for 20 minutes, or until golden brown and crispy.
Ingredients
- 1 zucchini
- 1 zucchini
- 1 zucchini
- 1 potato
- 1 potato
- 1 potato
- 1 red onion
- 1 red onion
- 1 red onion
- 10 cherry tomato
- 10 cherry tomato
- 10 cherry tomato
- 2 cups flour
- 2 cups flour
- 2 cups flour
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
Equipment
box graterknifebaking sheetspatula