EASY VEGGIE SLICE
This easy veggie slice is so simple to put together. Just prep all the ingredients, mix together then sit back and relax while it bakes!
Bacon and cheese provide lots of delicious flavour while all the hidden veggies help to make this a nutritious and filling child-friendly dinner.
Delicious hot, warm or cold, this meal is ideal for a light summer picnic dinner in the sunshine. Enjoy with crisp apple cider or a glass of Sauvignon Blanc. Life doesn’t get much better than that!
EASY VEGGIE SLICE
This easy veggie slice is so simple to put together. Just prep all the ingredients, mix together then sit back and relax while it bakes!
Ingredients
SLICE
- 150 g bacon (5.3 oz)
- 1/2 capsicum
- 1 large courgette
- 1 medium carrot
- 40 g baby kale or spinach (1.4 oz)
- 2 spring onions
- 1 cup grated cheddar cheese (100 g)
- 3/4 cup plain flour (110 g)
- 1 tsp baking powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 5 eggs
- 1/3 cup canola oil (80 ml)
- 2 tsp Dijon mustard
- 2 Tbsp pinenuts
- Tomato relish and fresh basil, to serve
SALAD
- 125 g cherry tomatoes (4.4 oz)
- 1 avocado
- 1 spring onion
- 60 g baby rocket (2.1 oz)
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
Pre-heat oven to 190ºC (375ºF) fan bake. Line a baking dish or slice pan (approximately 20cm x 30cm / 8in x 12in) with baking paper, leaving an overhang at each end.
PREPARE SLICE
Dice bacon and capsicum, grate courgette and carrot, finely chop kale and slice spring onions. Place in a large bowl with the grated cheese. Add flour, baking powder, oregano and basil. Season with salt and pepper and mix everything together.
In a separate bowl, whisk together the eggs, oil and mustard. Pour over the vegetable mixture and stir to combine. Transfer into the prepared baking dish, smooth the surface and sprinkle over the pine nuts. Bake for 30 minutes, or until browned on top and a skewer inserted into the centre of the slice comes out clean.
MAKE SALAD
While the slice is cooking, prepare salad. Chop cherry tomatoes in half, dice avocado and and finely chop spring onion. Combine with rocket. Whisk together oil, vinegar, honey and mustard and season with salt and pepper.
SERVE
Serve portions of slice with salad (drizzled with dressing) and a generous dollop of relish. Scatter fresh basil over slice and salad, if desired.
Recipe Notes
WINE MATCH: Try a refreshing, fruity Sauvignon Blanc or Rose. Crisp Apple Cider is delicious with this meal too.
GLUTEN FREE OPTION: Swap the regular flour and baking powder for gluten free plain flour and baking powder. You could also use gluten free self-raising flour.
BUDGET TIP / INGREDIENT SWAP: Use ham as an alternative to bacon. Switch the spring onion for half a finely diced red or brown onion. Baby kale or spinach can be used in place of rocket.
TIME SAVING TIP: If you are making this as part of Menu 1, the salad dressing for this meal and the steak and cheese filo parcels is the same. Double the dressing, store in the refrigerator and use for both meals.
STORING AND REHEATING: Package slice, salad and dressing up separately and refrigerate. Slice can be reheated in the microwave or oven. Slice also freezes well - wrap individual portions in cling film and place in an airtight container.
ALSO ON THE MENU
(Note this recipe is also featured in MENU 65)
6 Comments
Love this recipe, so easy and versatile the bacon is so tasty with the veggies and pine nuts it’s a big hit in this house!
Awesome, thanks for the feedback!
I made this tonight and it was delicious! I have a young baby which doesn’t leave a lot of time for cooking. This recipe was super quick and easy to follow. I will definitely be making it again!!! Thank you 🙂
Thanks Keryn! Glad to hear the recipe was a hit 🙂
Veggie Slice was so delicious! I definitely will be making this regularly for my family including my 8 month old, she loved it! Pinenuts were a great touch ? thank you!!
Awesome! So pleased your family loved this. Thanks for your feedback 🙂