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Yorkshire pudding with roast vegies
Yorkshire pudding with roast vegies
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Create a delicious, low-calorie vegetarian meal using a giant Yorkshire pudding as the base.
Ingredients:
  • 3 truss tomatoes, cut into wedges
  • 1 large zucchini, halved lengthways, sliced
  • 1/2 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
Instructions:
  • Preheat the oven to 220C/200C. Line a baking tray with baking paper. Arrange tomato and zucchini in a single layer on the tray. Sprinkle with fennel and drizzle with 1 tablespoon of oil. Mix well to combine. Season with salt and pepper. Roast for 20 minutes until vegetables begin to soften.
  • In a bowl, create a well in the flour and add the egg and half of the milk. Whisk until combined. Gradually pour in the rest of the milk while whisking until the batter is smooth. Mix in the basil and season generously.
  • Drizzle oil in a 20cm heavy-based ovenproof dish. Warm it with the vegetables in the oven for 5 minutes. Pour in batter. Bake for 15 minutes until golden and puffed. Remove from oven. Sprinkle cheese over the cooked batter. Spoon tomato mixture on top. Bake for 5 more minutes until cheese melts. Finish with basil and a drizzle of vinegar, if desired.

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