Thursday, June 2, 2011

Very Vegetable Slice

I'm a chuck-everything-in kinda cook. It serves me pretty well. I haven't yet killed anyone so I'd say that's a positive sign.

This mostly vegetable slice recipe is completely my own. I'd seen a few slice recipes around and just thought "nahhhh I can make a better one"... so I did. I raided my fridge and grabbed what was there and shoved it all in and it was AMAZING. I know, sometimes I even impress myself.

I've made it a few times now, and as with all chuck-everything-in recipes, it varies slightly every time... the first time I made it, I put it in the oven to turn around as see my spinach sitting there waiting to be chopped. Oops.

If you're a quantities person, this probably isn't for you, but if you're happy to go by measurements including 'a smidge' and 'a handful', give it a whirl:

Very Vegetable Slice Ala Glow

  • Half a butternut pumpkin
  • 1 large capsicum
  • 1 large zucchini (make sure it's not a cucumber... not that I did that... *ahem*)
  • 6 mushrooms
  • 1 handful of chopped spinach
  • 1 handful of grated cheese
  • 1 red onion
  • 3-4 rashers of bacon (leave this out and voila it's a vegetarian slice)
  • 4 large eggs
  • 3/4 cup self raising flour
  • A smidge of olive oil (probably about 2 tablespoons)

Now the thing that makes this slice drool worthy is the first two steps which are a bit time consuming, so if you don't have time, cut corners.
  • Cut the pumpkin in to bit sized chunks and roast it - if you roast big bits and cut them after cooking they fall apart a bit when you stir. Still tastes the same but doesn't look as pretty!
  • Grill capsicum til the skin blackens, set aside for 10 minutes covered with baking paper, peel off skin then chop
  • Fry up your roughly chopped onion, bacon and mushrooms. Add in your spinach to wilt it a bit if you like (or not, whatever)
  • Grate your cucumber zucchini and squeeze out the excess moisture (that bit is really important or  you'll have soggy slice
  • Once all your veggies have cooled a bit, chuck them all in together, add the cheese and mix it up a bit so it's nice and colourful
Someone's been playing with Instagram
  • Add the flour and stir through
  • Combine your eggs and oil in a glass and break them up with a fork then pour them over the veggies and stir until they're just combined
  • Pop it all in to a lined 18x28cm pan (like a brownie pan)
  • Shove it in the oven at 180C (160C fan forced) for 35-40 minutes or until smoke comes out it browns up on top
When it comes out, it should look a little bit like this:



I'll have to check with the Fussy Eater's Mum, but I'm pretty sure this counts as about a billion serves of veggies.

It's really nice straight out of the oven but even tastes fab cold so you can cook it ahead of time and pop it in the fridge.

Wow, that was one of those times when you hear yourself speak and it's scary... did I just say I enjoyed making and eating a vegetable slice? Must be gettin' old.

If you have a go at this, let me know how it goes. Enjoy.

34 comments:

  1. sounds fab! Might try that next week. Might also try not to say fab again like I'm Carlton Kressley.

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  2. I love the sound of that and exact measurements are wasted on me. Roasting the pumpkin and charring the capsicum is pure genius. I'll give it a whirl. 

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  3. Im not a quantities girl either. My veggie quiche and spag bol are a testament to that - they never taste the same two times running but who cares right? 
    Will have to try this, it looks and sounds freaking delicious!

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  4. I've adapted our Zucchini Slice recipe into a Vegie slice and it always gets devoured by the three year old! Now that's always a good thing! Will have to try your version now. :)

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  5. I'm coming over for dinner.

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  6. ooh PS i like your little blog roll thingy, I might do something similar :D

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  7. I've just printed it off! Lunch tomorrow methinks!

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  8. This is the best compliment I think I've ever gotten on my food. *Bows down to the Queen*

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  9. It's a bit of a pain resizing everyone's buttons but I think it looks pretty. If you want them that size, feel free to steal those ones!

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  10. If a 3 year old eats it, it must be heaven!

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  11. I roast mine with a bit of rosemary, OMG it's drool worthy!

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  12. Firstly, I have to say you and a chef's hat? Awesome.

    Secondly...that slice looks AMAZING. Sounds scrumdiddlyumptious. (Geez, it took me a while to work out how to spell that.)

    x

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  13. yes! yes! yes! except for the bacon part...no! you could write a cookbook with your amazing 'chuck it together' skills :P love it and definitely going to give it a whirl x

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  14. U R TRBLY KIND :-D

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  15. Fussy Eater's MumJune 2, 2011 at 2:10 PM

    Yup, that's about a days worth and some of veggies! Good girl!

    When I saw the photo of the end product on Twitter, I thought it was a pizza! I am so impressed with this effort. Might just steal it and tell the Darlings their having slice for dinner tonight!

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  16. Fussy Eater's MumJune 2, 2011 at 2:11 PM

    Oh, and don't forget to use your HealthyChart to learn which veggie is which!

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  17. anything with bacon in it cannot be bad

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  18. it's a frittata!!  and a very tasty one at that.
    I haven't made one of those for ages.
    After seeing yours, I think it's about time I did.
    yumyumyumyumyum

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  19. Ahh slices how i miss thee. I used to make them up so i'd get 2 meals out of them. Bloody egg allergies.

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  20. Wow! I am going to try that! But lets just pray I don't put up a fire!

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  21. whiningattheworldJune 2, 2011 at 7:34 PM

    Ooh I like this very much.  Pity Mr E. is a meat and 2 or 3 veg man who hates eggy things.  So no quiches or vege slices for him.  Maybe I could just make it and freeze it just for me and maybe Girl Child.

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  22. Lovin' the  look of that Glow! Looks scrummy and for the record, I'm a throw it all together kinda cook too lol.

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  23. Brill, let me know how it goes!

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  24. supercallafragalisticexpialadocious?

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  25. Except for Mystic River, that was shit. Wait, that was Kevin Bacon... does that count?

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  26. Tricky is part of an egg allergy study so he has to have a good quantity of egg at least three times a week. So we have this, quiche, french toast etc quite often. I need chooks to keep up with the amount we're eating these days!

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  27. Keep an extinguisher handy and you'll be fine!

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  28. I'm not a big eggy fan... this seems a little less eggy to me than your standard quiches etc... but that might just be me.

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  29. MMMM - I had not thought to put roast pumpkin in my zucchini slice....no one else mushrooms though.
    Can you guess what's for lunch ?

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  30. Wow, looks great - and massive. Love anything I get leftovers out of. 

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  31. Fiona @ My Mummy DazeJune 3, 2011 at 10:10 AM

    Yum! Looks too easy! Love your zucchini/cucumber mishap ;-)

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  32. YUM! As one throw in cook to another (made a bday cake that way once - DISASTER!) I must say that slice looks divine!

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  33. Yummo this sounds pretty darn delicious!

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  34. Shelley ChamberlainJune 3, 2011 at 6:09 PM

    Yummo!  I've always made something similiar just with zucchini, carrot, onion and bacon.  Time to get my bazillion vegies in there methinks! :)

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