This is a handy, versatile dish to make at any time of the year and is a great way to use up any left-over veggies. This is a basic recipe, so feel free to add or subtract the veggies as you please – other possibilities to include might be bell peppers (which I used), broccoli, spinach, tomato, cauliflower, olives, etc. And instead of grated cheese, you could use Gruyère or feta cheese. Also, if you want to go vegetarian, you can simply take out the ham or bacon. I like to freeze the left-overs so I can enjoy easy lunches on other days.
EASY VEGGIE SLICE
- 4 zucchinis (courgettes)
- 1 carrot
- 1 onion
- 4 rashers bacon (or 100g of ham), or leave out for vegetarian version
- 1 cup grated tasty cheese
- 1 cup self-raising flour
- 5 eggs
- 2 tsp prepared mustard
- 1/2 cup oil
- Salt and pepper
- Preheat oven to 180°C (360°F). Grease a 19cm square (or similar) baking dish or tin and line with grease-proof paper, allowing a good couple of inches of over-hang (to allow you to lift the slice out after it’s cooked).
- If using bacon, slice off the rind and pan-fry until lightly crisp. Drain and put aside.
- Grate unpeeled zucchinis and carrot – gently squeeze out any excess liquid using a kitchen paper towel or tea-towel. Chop onion finely. If using ham, slice finely.
- In a small bowl, combine the eggs, mustard and oil and whisk until combined.
- Put all the ingredients – the vegetables, ham (or bacon) and egg mixture – into a large bowl, along with the flour and cheese. Season with salt and pepper.
- Pour the batter into the baking dish or tin and bake for 45-50 mins (mine took closer to an hour). It should be golden on the top and firm to the touch. A skewer inserted should come out dry.
- Serve with your favourite relish and a fresh salad. Store any left-overs in the fridge for the next day, or cut into slices, wrap in plastic wrap and freeze. It can be re-heated in the oven or the microwave.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting