Vegetable Slice

I’ve missed you guys! I haven’t been posting as regularly because I’ve been struggling with my health a little and over the last week I’ve been on an amazing yoga teacher training course!

After spending a week learning about one of my favourite things in the world and getting back to a daily yoga and meditation practice I’m feeling like I’ve had a shift for the better in my health and I’m feeling inspired and excited to share more recipes with you.

My friend Mazoe made a wonderful vegetable slice while I was briefly passing through Sydney in October and she packed me a few slices to take on my flight to Queensland. What a good friend! She was kind enough to share the recipe with me, which I’ve adapted ever so slightly. Her mum was such a wonderful cook and over the last few years she’s been trying to perfect some of her mum’s recipes. I’d say she nailed it!

It’s wonderful with a big side salad or for a quick snack on the go. It’s a great way to use up some old vegetables and is highly adaptable. It’s packed full of vegetables and makes for a healthy meal.

I used whole wheat flour to bind the ingredients but you could easily make it gluten free by using a different flour. I’m sure this would be a hit with kids as well. All the ingredients are grated which is perfect for disguising all those greens. When baked, the sprinkling of cheese and egg makes it a delectable snack!

Vegetable Slice

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Serves: 6

Ingredients

• 3 zucchinis, grated
• 1 carrot, peeled and grated
• 1 small sweet potato, peeled and grated
• 1 white onion, diced
• 1 cup grated cheese
• 1 cup whole wheat flour
• 5 eggs, lightly beaten
• 1 red pepper, diced
• 1 chilli, finely chopped
• 2 tablespoons chives, chopped
• ½ cup frozen peas

Directions

1. Preheat oven to 180 degrees celsius or 356 Fahrenheight
2. Add all ingredients to a large mixing bowl and stir until everything is well combined
3. Add mixture to a well greased baking dish and bake for 45-50 mins

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