Baked Vegetable Slice

Prep Time
Cook Time
Ready In

"I got this recipe from "Foodbank Australia" who provide food relief to more than a million people each month. This is a great recipe to use up any leftovers in the fridge. Serve with salad of mixed salad leaves this is a quick and easy meal."

Original is 8 servings


  • Serving Size: 1 (231.9 g)
  • Calories 243.8
  • Total Fat - 11.3 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 219.4 mg
  • Sodium - 242.7 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 3.1 g
  • Protein - 14.9 g
  • Calcium - 233.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 200°C.

Step 2

Grease and line a 3.5cm deep, 16.5cm x 26cm (base) slice pan.

Step 3

Boil, steam or microwave the sweet potato until it is just tender and set aside to cool

Step 4

Meanwhile, heat oil in a medium sized fry pan over a medium-high heat. Add onion wedges and fry until soft and set aside in a bowl to cool.

Step 5

Using the same pan, add the garlic, zucchini, thyme if using and capsicum and fry until soft and set aside to cool

Step 6

In a large mixing bowl whisk eggs, milk and seasoning. Add baby spinach, cooled garlic, zucchini and capsicum mix, followed by the sweet potato, fried onions and cheese.

Step 7

Bake for 30 mins or until cooked and golden.

Step 8

Allow to cool for 5 minutes before removing from tin.

Step 9

Serve with salad or salad leaves.


No special items needed.

0 Reviews

You'll Also Love