CHAR-GRILLED VEG­ETABLE FRIT­TATA LOAF

PREP + COOK TIME 1 HOUR 30 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Meat-free Monday -

4 large zuc­chini (600g), cut into

1cm slices length­ways

1 large orange sweet potato (500g),

cut into 1cm slices length­ways 1 large egg­plant (500g), cut into

1cm slices length­ways

2 medium red cap­sicums (400g), quar­tered, seeds and mem­branes re­moved

2 medium yel­low cap­sicums

(400g), quar­tered, seeds and mem­branes re­moved

170g as­para­gus, trimmed cook­ing oil spray

8 eggs, beaten lightly

½ cup (125ml) but­ter­milk

¼ cup coarsely chopped fresh

flat-leaf pars­ley

½ tea­spoon sea salt

100g mixed baby let­tuce leaves

6 x 15g slices cia­batta, char-grilled

WAL­NUT PESTO

5 cups (75g) loosely packed fresh

basil leaves

1 clove gar­lic, chopped

¼ cup (25g) wal­nuts, toasted 2 ta­ble­spoons finely grated parme­san 1 ta­ble­spoon water

1/3 cup (80ml) extra vir­gin olive oil 1 Make wal­nut pesto.

2 Lightly spray veg­eta­bles with oil. Cook veg­eta­bles, on a heated oiled grill plate (or grill or bar­be­cue), over medium-high heat for 4 min­utes each side or un­til ten­der. Place veg­eta­bles on pa­per towel; pat dry to re­move ex­cess mois­ture.

3 Pre­heat oven to 180°C/160°C fan. Spray a 2.25-litre (9-cup)

10cm x 23cm loaf pan with oil. Line base and two long sides with bak­ing pa­per, ex­tend­ing pa­per 5cm above edges of pan.

4 Com­bine eggs, but­ter­milk, pars­ley and salt in a medium bowl; sea­son with pep­per.

5 Layer half the zuc­chini, then all the sweet potato, egg­plant, cap­sicum and re­main­ing zuc­chini in pan. Pour egg mix­ture over veg­eta­bles.

6 Bake for 1 hour or un­til set. Stand for 5 min­utes be­fore turn­ing out.

7 Ar­range as­para­gus on top of frit­tata; slice frit­tata into six equal slices cross­ways. Serve frit­tata warm or at room tem­per­a­ture with pesto, salad leaves and a slice of char-grilled bread each.

WAL­NUT PESTO

Process in­gre­di­ents in a pro­ces­sor un­til well com­bined.

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