Saturday, July 11, 2009

Roasted Vegetable Loaf

Here's a recipe from the French version of Food and Wine Magazine, called Cuisine et Vins de France. This Roasted Vegetable Loaf is perfect for picnics, barbecues or apéritifs.

Roasted Vegetable Loaf
  • 1 zucchini
  • 1 eggplant
  • 1 bell pepper (green, red, yellow or orange)
  • 1 onion
  • 1 1/4 cup all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/2 salt or to taste
  • black pepper
  • 1 tablespoon dried herbs or 1 teaspoon fresh herbs of your choice
  • 1/2 cup fresh grated Parmesan
  • 1/2 cup feta or goat cheese, crumbled
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup olive oil plus some for roasting veggies
Preheat oven to 375°F. Grease a loaf pan with butter or oil. Slice the vegetables so they are approximately the same size and toss with olive oil, salt and pepper. Roast until golden and tender. Let veggies cool. Meanwhile, mix the dry ingredients together in a bowl and the liquid ingredients in another bowl. Make a well in the dry ingredients and add the liquid. Whisk until completely incorporated. Pour 1/3 of the batter into the prepared loaf pan, top with 1/3 roasted veggies, repeat two more times. Bake for 40-50 mins until a knife comes out clean. Let cool and serve at room temperature.

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