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The Crispy-Edged Italian Veggie Bake You Didn’t Know You Needed

The Crispy-Edged Italian Veggie Bake You Didn’t Know You Needed
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A rustic yet impressive Italian dish featuring sautéed bell peppers and onions baked into a thin, savory pancake-like batter. With crispy edges and a tender middle, this flavorful scarpaccia is perfect as a light snack, lunch, or part of a brunch spread.

Ingredients

  • Sweet bell peppers – 2 large (use a mix of colors for visual appeal)
  • Yellow onions – 2 medium, thinly sliced
  • Olive oil – 3-4 tablespoons (for sautéing veggies and drizzling on top)
  • Cornmeal – 1/4 cup
  • All-purpose flour – 1 cup
  • Fresh thyme or rosemary – 1 tablespoon (or any herbs you prefer)
  • Water or milk – 1 cup (water for lighter texture, milk for richness)
  • Salt – 1/2 teaspoon
  • Black pepper – 1/4 teaspoon (to taste)

Instructions

  1. Sauté the Veggies: Heat olive oil in a pan and cook sliced onions and bell peppers until soft and caramelized. Add fresh herbs near the end.
  2. Make the Batter: Whisk together flour, cornmeal, salt, and pepper in a large bowl. Gradually add water or milk, whisking until smooth.
  3. Combine and Pour: Stir sautéed veggies into the batter and pour into an oiled baking pan (preferably cast iron or a sheet pan). Drizzle more olive oil on top.
  4. Bake: Place in a preheated oven and bake at 350°F (175°C) for 30–40 minutes until the edges are golden and the center is set.
  5. Cool and Slice: Allow to cool slightly, then slice into squares or wedges.

Notes

  • The thinner you slice the veggies, the better they’ll melt into the batter.
  • Use plenty of olive oil for crispy edges.
  • If using a sheet pan, line it with parchment paper for easier cleanup.

Nutrition

Find it online: https://cookedbyandy.com/the-crispy-edged-italian-veggie-bake-you-didnt-know-you-needed/