Slice Of Veggie Special Recipe

Preheat oven to 180°C (350°F). Lightly grease and line a 9x5-inch loaf pan (or 8x8-inch square pan) with parchment paper, leaving an overhang for easy removal.

If using fresh zucchini and carrot, grate them, then place in a clean kitchen towel or fine sieve and press/ squeeze out as much moisture as possible. This prevents a soggy slice.

Chop the onion, dice the red bell pepper, mince the garlic and chop fresh parsley. If using frozen spinach, squeeze out excess water thoroughly. Measure out corn and tomatoes (if using).

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and a pinch of salt; sauté 3–4 minutes until soft and translucent.

Add the minced garlic and diced red bell pepper; cook 1–2 minutes more until fragrant and slightly softened. Remove skillet from heat and let cool 2 minutes.

Dry mix

In a large bowl, whisk together the flour and baking powder until evenly combined.

Wet mix

In a separate bowl, beat the eggs lightly, then whisk in milk and remaining 2 tablespoons of olive oil.

Add the wet mixture to the dry ingredients and stir until a smooth batter forms (thick pancake-batter consistency).

Fold in the grated zucchini, grated carrot, cooked onion/pepper mixture, drained spinach, corn, grated cheddar, chopped parsley, oregano, salt, pepper and optional chili flakes. Mix until all vegetables are evenly distributed and coated in batter. If the mixture seems too dry, add 1–2 tablespoons milk; if too wet, fold in 1–2 tablespoons flour.

Transfer the mixture into the prepared pan and spread the top evenly with a spatula. Smooth surface. Arrange sliced cherry tomatoes on top if using, and sprinkle extra parmesan/cheddar.

Bake in the preheated oven for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10 minutes.

Remove from oven and allow to cool in the pan for 10–15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool further for 20 minutes before slicing. Cooling helps the slices hold together.

Slice into 8 even pieces. Serve warm or at room temperature with a simple salad, yogurt dip or chutney.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or oven at 160°C (325°F) for 8–10 minutes. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge and reheat.