If you are like me, and love roasting vegetables along with a BBQ, or year round for that matter, this recipe is a great way to use up any leftovers. You can use any combo here – I used zucchini, red pepper and purple onion as that’s what I had on hand. As with my other farinata recipes, these cut and freeze great for lunches, and I have been keeping one on hand on a regular basis for just that. This will be a great way to use up the abundance of zucchini I’ll likely get during my summer CSA too 🙂
On to the recipe !
- 2 cup chickpea flour
- 3 1/2 cups water
- 1 tsp sea salt
- 1 large garlic clove, peeled
- 1/4 cup olive oil + some for getting pan ready
- freshly ground pepper
- 2 cups chopped roasted vegetables, cooled (if making just for this recipe, chunk up the vegetables you want to use, toss them in some olive oil, and roast them around 350 degrees until cooked, or use your grill pan or BBQ for same)
- 1 tsp dried oregano
- 1 250 container feta cheese, drained and crumbled (I used Holmestead)
Use your blender to combine the chickpea flour, water, sea salt, garlic and first quantity of olive oil. Add in a few grinds of pepper. Set aside for up to an hour. The mixture should thicken slightly in this tim
Add a tablespoon or so of oil to a cast iron pan. Preheat oven to 350 degrees. Mix vegetables, oregano and cheese into the chickpea batter, then add to pan. Bake for about 50 minutes to an hour or until set and golden. Remove from oven and allow to cool before cutting into wedges and serving (can be served immediately, but is a bit easier to remove from pan once cooler).
The above picture is kind of dark, but this will give you an idea of what the farinata slice looks like (I cut this into 8 wedges)