Name: Roast vegetable one-pot
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 300 gram pumpkin, peeled, cut into wedges; 1 large zucchini, halved, thickly sliced diagonally; 2 red onions, cut into wedges; 1 large red capsicum, cut into strips; 1 large green capsicum, cut into strips; 1 baby fennel, cut into wedges, fronds reserved to garnish (optional); 2 tablespoon olive oil; 4 eggs; 1/2 cup (125ml) light thickened cream; 1 cup (120g) grated cheddar; 100 gram ricotta

Roast vegetable one-pot

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Skip to Recipe

Ingredients

300 gram pumpkin, peeled, cut into wedges

1 large zucchini, halved, thickly sliced diagonally

2 red onions, cut into wedges

1 large red capsicum, cut into strips

1 large green capsicum, cut into strips

1 baby fennel, cut into wedges, fronds reserved to garnish (optional)

2 tablespoon olive oil

4 eggs

1/2 cup (125ml) light thickened cream

1 cup (120g) grated cheddar

100 gram ricotta

Method

1.Preheat oven to 200°C (180°C fan-forced). Place all vegetables in an 8 cup-capacity baking dish. Add oil, toss to coat and season. Bake for 40 mins, until vegetables are just tender.

2.Whisk to combine eggs, cream and cheddar. Pour over vegetables. Bake for 15 mins, until set and lightly browned. Top with spoonfuls of ricotta and fennel fronds, if you like.

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Ingredients

Method

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