Ingredients

4 carrots
½ large aubergines
1 courgette
1 onion
3 large mushrooms
1 large pepper, red
100 g cocktail tomatoes
90 g goat’s cheese
200 g sliced beef
2 ½ tbsp garlic paste
2 ½ tbsp sunflower oil
2 tbsp salt
½ tsp pepper

Method

To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.

Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.

Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.

Preparation time approx. 20 minutes
Baking time 40 minutes
Total time 60 minutes.

Wash all the vegetables and, except for the tomatoes, cut them into small cubes or rings. Dice the goat’s cheese.

Put all the vegetables in a bowl with the beef and goat cheese, season with oil, garlic paste, salt and pepper and stir well.

Line a large baking tray with baking paper and spread the vegetables on it. Cook in a preheated oven at 200 °C top/bottom heat for approx. 40 min.

Depending on the vegetables, there may be a lot of liquid under the vegetables. If you wish, you can skim off the liquid after 30 minutes and bake the vegetables for another 10 minutes.