Vegetable Cobbler

November 24, 2015 / 41 Comments

I have to admit that this was my first cobbler. At first, I was looking at sweet cobbler recipes…

…But then I realized that I didn’t have anything for dinner yet.

After opening the fridge and witnessing a plain white background, lit with a bright yellow fridge light, I’ve decided to debut with a Vegetable Cobbler. That was a great idea! The cobbler is gone now, but I can still remember its fantastic taste! I love the combination of baked, well seasoned, soft vegetables with perfectly crunchy cheese biscuits.

That was definitely the dinner of the month!  Trust me, once you cook it, you won’t be able to stop eating before it’s all gone.


  • 8.8 oz (250 g) flour,
  • 3 tsp baking powder
  • 0,5 tsp salt,
  • 1 tbs sugar,
  • pepper,
  • 6 tbs butter,
  • 6.8 oz (200 ml) milk,
  • 3.5 oz (100 g) ground parmesan cheese


  • 17.6 oz (500 g) tomatoes,
  • 8.8 oz (250 g) peppers ( yellow and red ),
  • 1 big red onion,
  • 1,5 garlic cloves,
  • fresh basil,
  • fresh thyme,
  • dry oregano,
  • dry lovage leaves,
  • olive oil,
  • 2 tbs balsamic vinegar,
  • 2-3 tbs flour,
  • granulated salt,
  • pepper


  1. In a big bowl combine flour, baking powder, sugar and salt, add salt and milk.
  2. Knead the dough by your hands, mix with parmesan cheese.
  3. Wrap the dough in plastic wrap and chill for 30 minutes.


  1. Heat the oil in the pan.
  2. Peel and chop the onion, fry until it start going dark purple.
  3. Peel and crush garlic. Add it to the pan, fry for 2-3 minutes. Combine with balsamic vinegar. Set aside.
  4. Wash peppers and tomatoes, dice into big pieces, combine with onion, garlic and dry herbs.
  5. Chop the basil and thyme, add them to the veggies.
  6. Place your mixture in baking dish, add 2-3 tbs flour, combine well.


  1. Preheat the oven to 392.00ºF (200ºC).
  2. Shape your dough into smooth  then flatten them until they are 1-2 cm high.
  3. Arrange the dumplings on top of the vegetables leaving a slight gap between them to allow for spreading.
  4. Brush the dumplings with milk.  Spread the granular salt crystals on top.
  5. Cover the dish with the lid.
  6. 4. Bake in preheated oven for 20 minutes, then take the lid off and bake for 10-15 minutes until dumplings are golden.
  7. 5. Serve warm or chilled.

Bon Appétit!









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  1. Natalie says:

    Ja nie jadłam ani słodkiej ani wytrawnej wersji! Kusisz 🙂

  2. Yes this was a great idea… and so delicious!

  3. Sosna says:

    Zrobiłem się głodny :<

  4. jak zwykle pięknie wygląda 🙂

  5. This looks beyond delicious! I have never made a veggie cobbler…now I am really intrigued to give it a try too.

  6. mun says:

    I love the taste of the herbs used in this vegetable cobbler dish. Delicious!

  7. Angie says:

    Ależ to apetycznie wygląda!

  8. Candy Pandas says:

    Naprawdę bardzo smakowicie Ci to wyszło 🙂

  9. I love a savory cobbler! Rarely make them, but always wonder when I do why I don’t more often. This looks terrific — thanks!

  10. Such a good idea! This looks delicious and hearty and would be a great vegetarian option for Thanksgiving.

  11. Ależ pysznie wygląda! Nie został Ci kawałeczek dla mnie? 🙂

  12. What an interesing recipe, Marcela! It is refreshing to see a savory cobbler amid so many sweet ones. In addition, it is a vegetarian one.

  13. cheri says:

    Hi Marcela, vegetable cobbler, sounds amazing. Enjoy Thanksgiving!

  14. wygląda obłędnie 🙂 pysznie, po prostu cudownie!

  15. GiGi Eats says:

    That doesn’t even LOOK like veggies!!! Yummm! 😛

  16. Danie pełne smaków i aromatów 🙂

  17. Liz says:

    What a delicious savory cobbler! A perfect option for a meatless meal—plus, who can resist that biscuit topping 🙂

  18. Monica says:

    Ok, I have really got to try a savory cobbler soon. This looks absolutely delicious!

  19. Beth says:

    This looks excellent! I’ve had many sweet cobblers, but never a savoury one. I’d love to start here.

  20. Marcelina says:

    Dobrze wygląda! Ja zgłodniałam od zdjęc 🙂

  21. grace says:

    i so often forget that cobblers can be savory too! this one sounds delicious. 🙂

  22. Marcela, I owe you a huge apology! I thought you had not posted anything new on this site, as the top of the page stayed the same, with the 4th of July cupcakes in the first block! I love the new site, and this recipe. I have been checking everyday and only thought this morning to page down. So sorry 🙂

    • marcela says:

      Hello Tandy! It’s totally fine! I’m so busy at school that I don’t even have time to post anything… I should say sorry as well…

  23. Ritu Ahuja says:

    Great Idea. It looks delicious. Yum Yum 🙂

  24. Łukasz says:

    Ojej! Aż się głodny zrobiłem od samego patrzenia 😀

  25. I agree, when I think of a cobbler I think of something sweet not savory. However, this dish looks beautiful and I can only imagine how tasty it must have been.

    As for your photos do you offer lessons? I could use a few and yours are stunning!

  26. Juliana says:

    I love the idea of savory cobbler…it looks fabulous…packed with flavors Marcela. Love the Parmesan on the biscuit.
    have a great week 🙂

  27. I love a good cobbler and this one looks delicious, sweetie. Hope you’re having a great start to December. xoxo

  28. Agnieszka says:

    No i mam smaka… chętnie wypróbuję 🙂

  29. danie wygląda bardzo smakowicie, myślę że całość była naprawdę pyszna. a ja wciąż nieumyślnie odwiedzam Pani starego bloga! 🙂 pozdrawiam ciepło!

  30. Dorota says:

    Mniam, wygląda tak… aromatycznie! Jeśli to w ogóle możliwe 😉

  31. Magda C. says:

    Smakowicie to wygląda 🙂

  32. mmmm wygląda przepięknie! aż chce sie jeść!

  33. Amber says:

    Wspaniała zapiekanka!
    Aromatyczna, kolorowa.

    Pięknych i pysznych świąt!

  34. What a fab idea! It’s funny how an empty fridge always sparks the most creative recipes 🙂

  35. Sarah Ochocki says:

    I tried this recipe today, and I have several questions. First of all, mine took over an hour for the biscuits to cook. My oven is older, but I wondered if perhaps my dumplings were too big. Second, I found the vegetables to be very dry when they came out of the oven. I probably used about a quarter cup of olive oil – is this too little? I’m sure you didn’t measure, but a general idea of how much would be helpful in the recipe. Otherwise, the cobbler tasted very good.

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