Trendy and delicious. A recipe which will become a favourite vegetable treat to serve from brunch to supper or any time in between. It is good warm or cold, as a light meal, side dish or a nutritious packed lunch.
Roast Vegetables
1 Tbsp (15 ml) olive or avocado oil
1 tsp (5 ml) balsamic vinegar or lemon juice
½ tsp (2.5 ml) chopped garlic
good pinch each salt and ground black pepper
good pinch dried Italian or mixed dried herbs
½ cup (125 ml) coarsely chopped red or brown onion
½ cup (125 ml) diced pumpkin or butternut
½ cup (125 ml) halved and sliced zucchini
¼ cup (60 ml) seeded and diced red or mixed capsicum
1 – 2 basil leaves, finely shredded (optional)
Quick Buttermilk Pastry
1 cup (250 ml) cake flour
1.5 tsp (7.5 ml) baking powder
¼ tsp (1 ml) salt
¼ cup (60 ml) sunflower or olive oil
¾ cup (75 ml) buttermilk
a little extra buttermilk as necessary
Egg and milk mixture for filling
1 cup (250 ml) milk
¼ cup (60 ml) cream or additional milk
4 large eggs
1 tsp (5 ml) chopped fresh parsley
1 Tbsp (15 ml) snipped chives or spring onion
good pinch salt
¼ cup (60 ml) dried breadcrumbs
Cheese
½ cup (125 ml) grated or finely diced cheese such as Edam, Feta or Mozzarella
Garnish
mixed green salad such as rocket, baby spinach, etc. tossed with a little dressing
- Combine the oil, vinegar or lemon juice, garlic, seasoning and vegetables and toss together.
- Spoon the mixture onto a baking tray and roast at 200ºC for 10 minutes.
- Re-arrange the vegetables, roast 10 minutes more until slightly browned and barely softened.
- Allow to cool while preparing the pastry and filling.
- Grease a deep 25 cm or slightly shallower 28 cm pie dish with butter and turn down the oven to 180°C.
- Place all the ingredients for the pastry in a mixing bowl and mix by hand until the pastry holds together, adding a little extra buttermilk as necessary to a make a dough that holds together but is quite soft.
- Spoon the pastry into the pie dish and spread evenly, covering the base and sides. Press out the pastry in the corner of the dish until quite thin and push back the pastry to neaten the edges.
- Arrange the vegetables onto the pastry and place cheese in between. Beat together the milk, cream if used, eggs, parsley, spring onion, bread crumbs and salt and pour over the vegetables.
- Bake about 25 – 30 minutes or until light golden and set in the center.
- Serve warm or at room temperature, cut into slices and garnished with the greenery.
10 to 12 servings
Note
- Use one kind or mixed varieties of cheese as preferred
- Butternut and pumpkin may be replaced by carrots or parsnips
Recipe contributed by Carolié de Koster.
