Parmigiano Reggiano gaufres with oven-bag baked gluten-free vegetables - Belgium
Parmigiano Reggiano gaufres with oven-bag baked gluten-free vegetables - Belgium
Ingredients
- 125 g flour (gluten free: 80 g Bi Aglut baked products and 45g Farmo Fibrepan bread and pizza)
- 200 ml milk
- 50 g melted butter
- 4 spoons of grated Parmigiano Reggiano
- 2 medium eggs
- 1/2 tsp of baking powder
- parsley
- salt and pepper
- aubergines
- courgettes
- yellow pepper
- green beans
- cherry tomatoes
- celery
- extra virgin olive oil
- vegetable sauce seasoning mix
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