Starting the week with some roasted veggies always sets us up for a week of nourishing eats. If you plan to cook your traditional Sunday roast or enjoy roasted veggies with a lovely lean protein source, why not cook extra for the week ahead?
Left over roasted vegetables can be very versatile.
Toss them with some fresh herbs, lemon, olive oil, legumes or grains for a lunchtime salad, add them to a toasted sandwich with a scrape of pesto and a crumble of feta, mix with eggs for an omelette or frittata, or in this case, make a lovely, tasty veggie slice.
This veggie slice is so simple and quick to prepare and can be enjoyed as a snack or as a light meal with some salad or extra vegetables.
How to roast the veggies
My favourite vegetables to roast are pumpkin, red capsicum, eggplant, zucchini, red onion and squash. When roasting these vegetables I usually preheat the oven to 200 degrees, cut up the pumpkin, red capsicum (nice and chunky) and eggplant (cubed) and drizzle with olive oil and sprinkle with rosemary (depending on what I am preparing).
After about 20 minutes of these vegetables in the oven I add the zucchini, squash and red onion (drizzle some extra olive oil if required) and roast for another 20 minutes or until cooked through. If the vegetables are packed in tightly they can end up soft and a little soggy. For this veggie slice that really doesn’t matter.
How to make the veggie slice
This recipe makes 4 light meal servings of slice, however you can cut it up in smaller pieces for a lovely nourishing snack.
3 cups of already roasted vegetables – for example pumpkin, zucchini, eggplant, squash and red capsicum (however use what ever your palates desire or what ever is leftover)
½ cup of pitted kalamata olives if desired (to add a salty flavour)
½ cup of wholemeal self-raising flour
¼ cup of fresh herbs such as parsley (if you haven’t roasted the vegetables with rosemary)
¼ cup of grated cheddar cheese
1. Preheat oven to 180 degrees.
2. Place roasted veggies and herbs in a large bowl.
3. Toss flour through vegetables.
4. Whisk eggs in a separate bowl then add to the vegetables and flour.
5. Mix all ingredients together and season with pepper.
6. Line a shallow baking dish with baking paper.
7. Pour the ingredients evenly into the baking dish.
8. Bake in the oven for approximately 30 minutes or until set.
9. Cut into 4 light meal serve sizes or smaller snack sizes