Vegetable biscuit

Step-by-step cooking

1. Step 1:

   

   How to cook a vegetable biscuit? I recommend starting with cooking the sauce. Prepare the necessary ingredients. I use olive oil for vegetable oil, but refined sunflower oil is also possible. Bulgarian pepper is better to take yellow and red. So the dish will look more colorful. Choose medium-sized tomatoes and onions.

2. Step 2:

   

   Peel the onion, rinse, dry with a paper towel and cut as small as possible. Finely chop the peeled garlic cloves with a knife. Pour a couple of tablespoons of vegetable oil into the pan, put the chopped onion and half of the chopped garlic. Simmer on low heat for about 5 minutes, the onion should become soft and transparent.

3. Step 3:

   

   Rinse the red and yellow peppers under running water. Dry with paper towels. Cut and peel from the seeds. Cut into small cubes and send them to the frying pan. Stir the vegetables and simmer for about 5 minutes, stirring occasionally.

4. Step 4:

   

   How to peel tomatoes? Dip the tomatoes in boiling water. After 1-2 minutes, remove them with a slotted spoon. Make criss-cross incisions on top and remove the skin. Peeled tomatoes are also cut into small cubes and add to the pan with the rest of the vegetables. Mix the vegetable mass. Add the washed sprigs of parsley, half a bay leaf. Simmer for about 10 minutes.

5. Step 5:

   

   After 10 minutes, remove the parsley and bay leaf. Add salt and pepper to the vegetables to taste. Mix it up. The sauce is ready. Turn off the fire. Cool the vegetable sauce completely.

6. Step 6:

   

   While the sauce is being prepared, prepare the filling for the biscuits. Prepare the necessary ingredients. I used zucchini, but zucchini is also suitable. Choose tomatoes that are dense, not very juicy, as soft and juicy fruits will lose their shape when baked and turn into porridge. I have cream tomatoes. They are perfect for this dish.

7. Step 7:

   

   Wash the medium-sized eggplant, dry it with a paper towel. Cut into circles about 3-5 mm thick. Arrange the eggplant circles on a baking sheet lined with parchment (I have a silicone baking mat). Brush each slice with olive oil. Bake in a preheated oven to 200°In the oven for 15-20 minutes.

9. Step 8:

   

   Zucchini or zucchini also rinse, dry. If you have young fruits, it is not necessary to cut off the skin. If the zucchini is small, cut them into circles 3-5 mm thick. Peel mature, large zucchini, cut in half, remove large seeds. Cut into half rings.

10. Step 9:

    

    Also wash and dry the tomatoes with a paper towel. Cut them with a sharp knife into 5 mm thick circles.

11. Step 10:

    

    How to prepare the dough for biscuits? Prepare the ingredients according to the recipe. Take a light beer. You can use any vegetable oil, sunflower or olive. The main thing is that it should be refined and odorless. Be sure to sift the flour to saturate it with oxygen.

12. Step 11:

    

    Mix vegetable oil, beer and salt in a container. Add the sifted flour in parts, kneading the dough. Please note that you may have more or less flour than indicated in the recipe. Focus on the desired consistency. The dough should turn out to be quite soft, elastic. You do not need to knead it for a long time. As soon as the dough has gathered into a ball, it is ready for use.

13. Step 12:

    

    Place a ball of dough on baking paper. Roll it out with a rolling pin or just mash it with your hands into a circle 3-4 mm thick. With your fingers, mash the edges of the dough (about 2 cm wide). They should be thinner than the middle of the circle. Spoon out the sauce, spread it over the dough without going to the edges of the circle.

14. Step 13:

    

    Circles of vegetables, alternating with each other, spread on top of the sauce in a spiral from the center to the edge. Sprinkle with the remaining chopped garlic, spicy herbs (I have Provencal herbs, but you can take any suitable spices to taste), arrange the olives, cut into circles, salt and pepper to taste. Lift the edges of the dough and cover the filling. Carefully transfer the biscuit with the parchment to a baking sheet. Place in a preheated 180 ° C oven for 35-45 minutes.

15. Step 14:

    

    The finished biscuit should be lightly browned, and the vegetables should become soft. Remove the baking tray from the oven. Let it cool down a little, then cut into portions and serve. If desired, garnish with herbs (basil leaves or parsley). Enjoy your meal!