Rainbow Vegetable Slice

This is great recipe for lunch boxes, weekend meals or picnics or when you need to take something camping.

Gluten Free, Vegetarian, Low Carb, Keto.

Serves 10

Ingredients

½ large zucchini cut into long lengths about 50mm think

5 stalk of silver beet, chopped

2 cups Butternut pumpkin or other pumpkin. Diced 2cm cubes, precooked (steamed or microwaved)

1 cup red capsicum diced

2 Roma tomatoes, diced

½ to 1 cup of cheese, tasty, mozzarella, parmesan, or a combination of all

8 eggs

3 teaspoons of Dijon Mustard (gluten free, sugar free)

1 cup ricotta cheese

Salt and Pepper to taste

Method

Line a loaf tin with baking paper (I like to use a silicon loaf tin, explain later)

Preheat oven to 200°C.

Place the zucchini slices on the bottom of the lined loaf tin.

Next cover the zucchini slices with the chopped silver beet

Sprinkle a thin layer of cheese over the silver beet, using ½ the cheese

Next make a layer using the tomato and red capsicum.

Finish with the final layer of the cooked pumpkin

In a bowl beat the eggs, ricotta cheese, Dijon mustard, salt and pepper together until well combined. Pour the mixture over the vegetables in the loaf tin. The reason I like a silicon loaf tin is because at this stage is allows me to pull the sides out to make sure the mixture works its way between the layers. If you are using a metal loaf tin make sure you give the tin a good jiggle. Sprinkle the rest of the cheese on top. Place the loaf tin on the middle shelf of the oven and cook for around 60 minutes or until the top is golden and firm when pressed. Just make sure there is no uncooked egg mixture in the slice.

Per serve (approx.)

Calories 190

Carbohydrates 10

Protein 12

Fat 11

Sugar 3