I open the vegetable crisper and yes, there they are. The sad vegetable remains which did not make it into the the weekly meal plan. I hate wasting food so what to do with these? I think about the good old zucchini slice and well why does it have to be zucchini? Well mine is going to be a chinese cabbage, carrot and onion slice! Let’s just make that a vegetable slice.
Here is the recipe I put together but use up whatever vegetables you have, just make sure you grate, shred or chop into small pieces so it will cook evenly.
1/2 cup Olive Oil (mild flavour is best here)
500gm total of Chinese Cabbage shredded and Carrot, grated (or any other vegetables of your choice)
1 large Onion, finely chopped
150gm Pancetta or Streaky Bacon, finely chopped (this is optional but my husband finds the inclusion less intimidating than something totally made of vegetables!)
170gm grated Cheese (Parmesan, Cheddar – again whatever is to hand)
150g Self Raising Flour
3 large Eggs, lightly beaten
Season with Salt and freshly ground Black Pepper
Preheat oven to 180 deg C and grease and line a 25cm square tin.
Mix all the ingredients together in a large bowl and pour into the tin, smoothing down the top with a spoon or palette knife.
Cook for 30 minutes until firm.
This slice is very versatile as it can be served as a meal or a snack, hot or cold or it can even be frozen to call on when needed. Cut into squares or thinner slices.
A great way to use up those leftover veggies.