Greek Style Puffy Pancake
|Sliced mushrooms||8 Ounce (2 Cups)|
|Onion||1 Large, sliced|
|Shredded carrots||1 Cup (16 tbs)|
|Vegetable juice||3⁄4 Cup (12 tbs)|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Crumbled feta cheese||4 Ounce, crumbled (3/4 Cup)|
|Sliced pitted ripe olives||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
Prepare Puffy Pancake.
Meanwhile, spray 10-inch nonstick skillet with vegetable cooking spray.
Over medium-high heat, cook mushrooms, onion and carrots 5 minutes or until vegetables are tender, stirring often.
In small bowl, stir together juice, cornstarch and basil.
Stir mixture into skillet; cook 4 minutes or until slightly thickened, stirring often.
Sprinkle 1/2 of the feta onto pancake.
Spoon vegetable mixture over feta.
Sprinkle with remaining feta, olives and parsley.
Cut into wedges.