GF Vegetable Clafoutis

Preheat oven at 375F/190C.
Peel your carrots. Remove the ends and cut them in 2-3 pieces. Set aside.
Wash the zucchini. Remove the ends and cut them in 2-3 pieces. Set aside.
Wash and clean the bell pepper and slice it into quarters. Set aside.
Peel and cut your onion in 6-8 pieces. Set aside.
Using the eco-chop, one at a time, chop your carrots, zucchini, bell pepper and onions (you can place the chopped carrots, zucchini and bell pepper in a separate bowl or plate).
Heat a frying pan on medium. And once hot, pour the sweet basil oil and the chopped onions. Cook for about 5-8min. Then, add the rest of your chopped vegetables and cook for another 5min.
In a mixing bowl, whisk together eggs and cream. Add the garlic powder and season to taste (salt, pepper). Add GF flour, then the cheddar and shredded cheese.
Once the vegetables are almost cooked, using a spatula gently add them to your batter, along with the chopped basil. Set aside.
Place your Fluted bon Mold Flexipan® on the top of your perforated baking sheet.
Pour your batter into the Flexipan®.
Bake for 40 minutes at 375F/190C. (every oven heats differently, monitor your clafouti from 30min).
Once your clafouti is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy. Bon appétit!