Roasted Vegetable Farinata: Food For All

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Whisk together chickpea flour, cold water, olive oil, and sea salt until smooth and glossy.

Let the batter rest for at least 30 minutes, up to 6 hours.

Slice the yellow or orange pepper into thin strips.

Coat the pepper strips with 2 tablespoons of olive oil and mix well.

Preheat the oven to 180 degrees Celsius (356°F).

Roast the pepper strips in the oven for 15 minutes until softened and slightly colored.

Remove the peppers using a slotted spoon, keeping some oil in the pan.

Quickly whisk the farinata batter again before pouring it into the hot pan.

Sprinkle the roasted peppers, sun-blushed or sun-dried tomatoes, and halved black olives over the batter.

Bake in the oven for 30 minutes until crisp and golden on the edges.

Let cool slightly before slicing into triangles or squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens