Coca de Verduras

Coca de Verduras is a delightful vegan Spanish snack that features a flaky pastry topped with a vibrant medley of seasonal vegetables. Perfect for sharing, this dish is both nutritious and bursting with flavor.

Ingredients

• All-purpose flour - 200 grams
• Olive oil - 50 ml
• Water - 100 ml
• Salt - 1 teaspoon
• Bell pepper (red) - 1 (diced)
• Zucchini - 1 (sliced)
• Red onion - 1 small (sliced)
• Cherry tomatoes - 100 grams (halved)
• Garlic - 2 cloves (minced)
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons (chopped)
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (390°F).
2. In a large bowl, mix the flour and salt, then gradually add the olive oil and water to form a dough. Knead for about 5 minutes until smooth.
3. Wrap the dough in plastic wrap and let it rest for 15 minutes.
4. While the dough rests, heat a tablespoon of olive oil in a skillet over medium heat. Add the garlic and onion, sautéing until fragrant and translucent.
5. Add the diced bell pepper and zucchini, cooking for about 5 minutes until slightly softened. Then stir in the cherry tomatoes and paprika, seasoning with black pepper to taste.
6. Remove the skillet from heat and mix in the chopped parsley.
7. Roll out the rested dough on a floured surface into a rectangular shape, about 0.5 cm thick.
8. Transfer the rolled dough to a baking sheet lined with parchment paper.
9. Spread the vegetable mixture evenly over the dough, leaving a small border around the edges.
10. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and crispy.
11. Once baked, remove from the oven and let it cool slightly before slicing into squares to serve.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Provides healthy fats from olive oil, which is beneficial for heart health.

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