Vegetable Slice with silverbeet, asparagus, leek and onion
In spring time there are often only small amounts of any particular vegetable in the garden – not enough to create a whole dish from any one of them. So recipes that use a variable medley of whatever is available are great to have. I went hunting for such a recipe when I surveyed my vege options last night – a leek, some silverbeet, a few spears of asparagus, an onion – and decided on a vegetable slice.
I adapted a recipe from the New Zealand Vegetable Book (published by Horticulture New Zealand) so that it was totally vegetarian, and had herbs as well as veges. It was very quick to make, from start to finish about 45 minutes. It is baked in the oven, so to make good use of the oven I roasted potatoes with rosemary to go with it, and we also had a salad of rocket and curly endive (from the garden) enlived with orange and avocado slices. The recipe made enough for dinner for two, plus leftovers for lunch today. It is equally nice hot, warm or cold, and would be a great picnic dish.
VEGETABLE SLICE
Ingredients
3 C vegetables, grated or finely chopped -
1 coarsely grated onion
plus any of
grated carrot, courgette, pumpkin
and/or
lightly-steamed asparagus, green beans, leeks, silverbeet, broccoli florets
and/or
lightly-fried mushrooms, courgette, capsicum
and/or
finely chopped tomato, capsicum
1 C grated cheese (tasty cheddar)
4 eggs
¾ C milk
1 t salt
freshly ground black pepper
fresh chopped herbs to taste e.g. parsley, sage, thyme, oregano
½ C flour
½ t baking powder
Method
Heat the oven to 200 degrees C.
Grease a large baking dish well.
Put the vegetables and cheese in the dish, and mix them together.
Whisk the eggs and milk together in a large bowl.
Add the salt, pepper and herbs.
Sift in the flour and baking powder, and whisk the mixture well, so there are no lumps.
Pour the mixture over the vegetables and smooth.
Bake for 30-35 minutes (until golden brown).
Serve hot or cold.
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