The light salted donut with vegetables is a tasty and colorful single vegetarian dish, here is the step by step recipe
Il light salted donut with vegetables it's a single summer dish tasty and colorful. To be served strictly at room temperature, it is perfect to be consumed by the whole family even outside the home.
Prepared with type 2 flour, without added fats and with seasonal vegetables, the light salted donut with vegetables is moist and soft. Also to be served in single portions in a finger food dinner, this one vegetarian dish does not contain lactose and it is obviously suitable for those with intolerances or allergies to this food and its derivatives. The preparation of the light salted donut with vegetables is very simple and for your convenience it can also be divided into several times by cooking the vegetables ahead of time and then assembling the other ingredients at a later time. This vegetarian dish is light and low in calories, it is therefore recommended on very hot days where it is always preferable to limit the consumption of heavy dishes.
Index
Ingredients
- 4 medium eggs
- 200 gr of type 2 flour
- 6 gr of salt
- 60 grams of water
- 8 gr of instant yeast for savory pies
- 250 gr of courgettes
- 600 gr of red and yellow peppers
- 2 red Tropea onions
- extra virgin olive oil to taste
- Preparation Time:
40 minutes - Cooking time:
30 minutes - Rest time:
cooling time - Dose:
for 4 people - difficulty:
low
How to prepare the light salted donut with vegetables:
- lavare the vegetables and peel the onion, then cut the stalk of the peppers, remove the seeds and the white filaments placed inside them and cut them into slices;
- compromising the ends of the courgettes and slice them and coarsely chop the onion.
- Unire all in a pan with a drizzle of oil and cook for a few minutes over high heat, then let it cool.
- Meantime beat the eggs with the salt in a bowl, add the flour and then the water, finally add the yeast and the vegetables and mix well.
- Grease and flour a donut mold and pour the mixture into it,
- bake and bake in a preheated oven at 180 ° for about thirty minutes,
- cooking when finished, remove from the oven and after a few minutes unmold the donut and let it cool on a wire rack before portioning it.
How to store it:
Should the light salted donut with vegetables be left over, it can be stored in the refrigerator in special airtight containers for a couple of days.
Ilaria Zizza
For other recipes of savory pies and unique dishes with seasonal vegetables:
- Vegan savory pies (10 variations)
- Summer savory pies (10 recipes)
- Savory plumcake with zucchini
- Savory muffins (10 recipes)
- Savory vegetable muffins
- Savory and rustic pies with sourdough (10 recipes)
- Savory plumcakes (10 recipes)
