Description
Looking for a wholesome, savory, and veggie-packed dish that’s easy to whip up? This Italian Bell Pepper and Onion Scarpaccia is a must-try! Inspired by coastal Tuscan flavors, this gluten-free tart features thinly sliced bell peppers and red onions bound in a chickpea flour batter, then baked to golden perfection. It’s light yet satisfying, making it perfect for quick breakfasts, healthy snacks, easy dinners, and fresh lunchbox ideas. Whether you serve it warm or cold, this recipe is a delicious and colorful way to eat more veggies.
Ingredients
2 large red bell peppers, thinly sliced
2 large yellow bell peppers, thinly sliced
1 large red onion, thinly sliced
1 cup chickpea flour
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red chili flakes
1 teaspoon dried oregano
1 tablespoon fresh parsley, finely chopped
1 teaspoon baking powder
Parchment paper or non-stick spray
Instructions
1. Wash and thinly slice all bell peppers and red onion; place them in a large bowl.
2. In another bowl, whisk chickpea flour, salt, pepper, chili flakes, oregano, and baking powder. Gradually add water, whisking until smooth.
3. Pour batter over sliced vegetables, add parsley and olive oil, and mix well. Let rest for 10–15 minutes.
4. Preheat oven to 400°F (200°C). Line or grease a baking pan.
5. Spread mixture evenly in the pan (about 1/2 inch thick).
6. Bake for 35–40 minutes until golden and crisp. Optionally, broil for 2–3 minutes.
7. Cool slightly before slicing and serving. Can be enjoyed warm or chilled.
Notes
Letting the batter rest improves flavor and consistency.
Use a mandoline or sharp knife for even, thin slices.
Bake until the edges are deeply golden for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: easy dinner, healthy snack, breakfast ideas, Italian tart, gluten-free, plant-based recipe