83

share on

Baked vegetable panzerotti

ingredients

servings

4

Whole oatmeal

250 grams

Water

150 grams

Extra virgin olive oil

20 grams

Salt

8 grams

Fresh sage

1/2 teaspoon

Dried thyme

to taste

Chives

to taste

Basil

1/2 teaspoon

Onions

1/2 unit

Courgette

1 unit

Carrots

1 unit

Soy sauce

2 teaspoons

single courses from Italy

Baked vegetable panzerotti

Baked vegetable panzerotti

vegan with gluten

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked vegetable panzerotti

The oven-baked panzerotti are delicious mini calzone, stuffed with zucchini and carrots, cooked in the oven a perfect appetizer to be enjoyed with friends, young and old for a buffet or a party but also excellent to enjoy for an informal dinner as a main dish accompanying them with a side dish of grilled vegetables or with a salad!

Baked vegetable panzerotti step 1

step 1

In a large bowl sift the oatmeal, add salt, herbs and oil. Start to work the ingredients and gradually add the water, stirring well.

Baked vegetable panzerotti step 2

step 2

To obtain a homogeneous and soft dough that you will leave to rest for about 30 minutes at room temperature. Cut the vegetables into very small cubes and sauté in a non-stick frying pan with a drizzle of oil for 10 minutes. They will have to remain crispy.

Baked vegetable panzerotti step 3

step 3

Season with a couple of teaspoons of soy sauce. Roll out the dough of a very thin thickness (2 or 3 mm) and with a circular coppapasta cut the discs that you will fill in the center with a teaspoon of cooked vegetables.

Baked vegetable panzerotti step 4

step 4

Then close them in half by pressing the edges well and sealed by passing the prongs of a fork. Brush the surface of each panzerotto with oil and bake in a static oven at 190 ° C for 20 minutes. Serve warm or warm. Enjoy your meal!!

Loading pic