COLORFUL MEALS RECIPES

Steps:

• Preheat oven to 425 degrees F.
• Toss squash and 1 tablespoon oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.
• Meanwhile, toss broccoli, bell peppers, onion, Italian seasoning (or herbes de Provence), salt and pepper in the bowl with the remaining 2 tablespoons olive oil until the vegetables are evenly coated.
• Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables out on 2 baking sheets, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes. Drizzle with vinegar.

Steps:

• Ingredients preparation
• Add appropriate amount of purified water to the three vegetables to squeeze the juice with a wall-breaking machine. Each vegetable juice is about 500 grams, and the juice residue is not separated.
• Take 150 grams of high-gluten wheat flour, first add half of the vegetable juice and stir with a whisk until there are no particles, then add the remaining vegetable juice and stir, then add salt and mix well.
• Stir the carrot batter, purple cabbage batter and spinach batter.
• Preheat the electric baking pan, pour a small spoonful of the batter, and scrape it thinly with a scraper.
• Take it out after it's cooked, and the surface doesn't need to be colored.
• Bake all the batter in turn, stirring the batter with a spoon every time you scoop the batter.
• Baked pancakes.
• The baked crepes are rolled up with your favorite dishes, or you can put some sauce on them.