Leftover Roasted Veggie Slice

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.

Ingredients

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

4 eggs

¼ cup of fresh herbs such as parsley (if you haven’t roasted the vegetables with rosemary)

¼ cup of grated cheddar cheese

Method

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

Bon Appetit

MEXICAN BAKED EGG RAMEKINS

I currently have a total obsession with eggs. I enjoy them for breakfast, lunch and dinner. They are often quick to prepare, versatile and lets not forget, nutrient dense.

Baked eggs have become quite a trend so I thought I would develop my own recipe based on my favourite flavours, which of course includes Mexican spices!

I used ramekins that hold approximately 1 cup of filling to make individual serves, however you can use a large oven proof dish to make this recipe.

In regards to serving size, 1 ramekin served with a slice of sour dough or crusty grain bread (topped with avocado and lemon of course) would make a nice light meal or have 2 ramekins for a larger meal.

Ingredients

1 tablespoon of olive oil

1 large red capsicum, diced

1 large red onion, diced

3 garlic cloves, crushed or finely chopped

1 long red chilli or 1 teaspoon of chilli flakes

1 cup (or 170g) of cherry tomatoes, halved

I cob of fresh corn, kernals removed from the cob

400g can of kidney beans (or black beans)

400g can of diced tomatoes

1 teaspoon of paprika

2 teaspoons of cumin

2 teaspoons of ground coriander

An egg for each ramekin - this amount of mixture makes about 5 ramekins worth for me, therefore I use 5 eggs. If you serve this in a large oven proof dish use 5-6 eggs

Fresh coriander, chopped, to serve

Method

Preheat oven to 180 degrees.

Heat oil in a large skillet over a low-medium heat.

Add the capsicum, onion, garlic and chilli and sauté, stirring occasionally, for approximately 2-3 minutes.

Add fresh cherry tomatoes and corn kernels and stir through for approximately 1-2 minutes.

Add tinned tomatoes, kidney beans, paprika, cumin and ground coriander and stir through then remove from heat.

Fill the ramekins or small oven proof bowls with mixture.

Make a small well in the middle of the mixture and crack an egg in each ramekin.

Cook in the oven for approximately 20 minutes.

Once cooked scatter with chopped coriander.