Are you looking for a nutritious and tasty way to use up your leftover roast vegetables? This easy veggie bake recipe is the perfect solution! Whether you want a filling lunch box option or simply want to reduce food waste, this dish is a winner. By adding a few simple ingredients, you can transform your roasted pumpkin, zucchini, carrots, and spinach into a delightful vegetable bake that will satisfy your taste buds and nourish your body.
Ingredients:
2-3 cups of Leftover roasted vegetables (this could be pumpkin, zucchini, carrots, beetroot)
Handful of fresh spinach (optional)
5 Eggs
2/3 cup Milk or Cream
Seasonings (if needed)
Instructions:
Preheat your oven to 180°C.
In a baking dish, combine all your leftover roasted vegetables and fresh spinach.
Whisk together eggs and milk to create a custard-like mixture.
Pour the egg mixture over the vegetables in the baking dish.
Season with your favorite herbs or spices, if desired.
Bake in the preheated oven for 20-30 minutes or until the top is golden and the eggs are set.
Remember, the key to this vegetable bake is using up your leftover roast veg. Feel free to get creative and add any other vegetables you have on hand. This versatile dish is a perfect healthy addition to any lunch box and is sure to become a family favorite.
Utilize your leftover roast vegetables to create a vegetable bake that is not only delicious but also a great way to reduce food waste. This recipe is a lunch box filler that is both healthy and satisfying, making it an ideal option for anyone looking for a convenient and nutritious meal. Enjoy the flavors of the roasted veggies in this easy-to-make dish!
Remember, a vegetable bake is a versatile and customizable dish, so feel free to experiment with different ingredients and seasonings to suit your taste preferences.
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