Ingredients    
                                   

• 4 carrots (chopped)
• 1 zucchini (chopped)
• 1 red bell pepper (chopped)
• 1 onion (chopped)
• 2 tbsp – FRENCH PANTRY Sweet Basil Olive Oil
• 2 eggs
• ¾ cup heavy whipping cream
• 1 tbsp – garlic powder
• Salt/pepper – season to taste
• 2.5 tbsp – gf flour (bob’s red mill)
• 4 oz - sharp cheddar (cubes)
• ¾ cup - shredded cheese (mix)

bon COOK Products Used

Instructions:
 

1. Preheat oven at 375°f.
2. Using Snap and Peel Trio, peel your carrots. Remove the ends and cut them in 2-3 pieces. Set aside.
3. Wash the zucchini. Remove the ends and cut them in 2-3 pieces. Set aside.
4. Wash and clean the bell pepper and slice it into quarters. Set aside.
5. Peel and cut your onion in 6-8 pieces. Set aside.
6. Using the eco-chop, chop your carrots, zucchini, bell pepper and onions one at a time (you can place the chopped carrots, zucchini and bell pepper in a separate bowl or plate).
7. Heat a frying pan on medium. And once hot, pour the FRENCH PANTRY Sweet Basil Olive Oil and the chopped onions. Cook for about 5-8min. Then, add the rest of your chopped vegetables and cook for another 5min.
8. In a Stainless Mixing Bowl, whisk together eggs and cream. Add the garlic powder and season to taste (salt, pepper). Add flour, then the cheddar and shredded cheese.
9. Once the vegetables are almost done, using a spatula gently add them to your batter, along with the chopped basil. Set aside.
10. Pour your batter into the Fluted Bon Mat.
11. Bake for 40 minutes at 375°f. (every oven heats differently, monitor your clafouti from 30min)
12. Once your clafouti is out of the oven, let it cool down for about 10 min. Then, unmold, place on Square Serving Board and serve!

Time:

Recipe Yield