serves
4
prep
20 minutes
cook
1:20 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1:20
hour
difficulty
Easy
level
Stream free On Demand
Bring A Plate
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 onion, cut into 2 cm dice
- 1 eggplant, cut in 2 cm dice
- 1 red capsicum, cut into 2 cm dice
- 4 zucchini (1 cut into 2 cm dice, 3 grated)
- 2 garlic cloves, chopped
- 125 ml (½ cup) extra virgin olive oil, plus extra for drizzling
- salt and pepper, to season
- 6 sprigs thyme, leaves picked
- 1 handful basil leaves, torn
- 150 g (1 cup) self-raising flour
- 6 eggs
- 100 g (1 cup) grated tasty cheese
- 50 g (½ cup) grated parmesan cheese, plus extra to top
- 150 g mixed cherry tomatoes, halved
Cooling time: 30 minutes
Instructions
- Preheat the oven to 180˚C.
- Place the onion, eggplant, capsicum, diced zucchini and garlic on a large baking tray lined with baking paper. Drizzle with a little olive oil, season with salt and pepper and toss to combine. Bake for 40 minutes, then remove from the oven and allow to cool.
- Place the roast vegetables in a large bowl and add the grated zucchini, olive oil, thyme, basil, flour, eggs and cheeses. Stir to combine well. Transfer to a baking paper lined baking tin (around 16 cm x 30 cm) and top with the cherry tomatoes, pressing them into the top of the slice. Scatter with the extra parmesan and bake for 40 minutes or until browned and cooked through.
- Allow to cool for about 15 minutes, then slice and serve.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Bring A Plate
