For four persons, this recipe is suitable for lunch or dinner. With just 20 minutes of cooking time and 10 minutes of prep time, you can gather your ingredients: 300g gram flour, 660ml water, 80ml olive oil (with a little extra for cooking), three tablespoons of either rosemary or thyme cut into small pieces, salt, pepper, six tablespoons of wild garlic pesto or a similar variant, one courgette, three tomatoes, and some freshly grated Parmesan cheese.
Begin by blending the gram flour, water, and olive oil together. Once mixed, set aside to rest for at least an hour. You can also let it rest overnight in the fridge if you prefer. During this time, preheat your oven to 180 degrees Celsius. Start preparing your vegetables: slice the courgette thickly and quarter the tomatoes. Transfer them to a baking tray, drizzle a bit of olive oil over and let them roast in the oven for 30 minutes.
Combine the salt, pepper, and your preferred herbs with the batter. Apply a little oil to a pan and pour in this mixture. Bake this in the oven with the vegetables for about 15 to 20 minutes until it rises and solidifies in the middle. Garnish with some pesto, heap the roasted vegetables on top, and sprinkle over some freshly grated Parmesan. Serve warm.