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- 2 onions
- 6 roma tomatoes
- 1 red pepper
- 1 zucchini
- 6 eggs
- 150 g minced fetta
- 1/2 cup grated Parmesan
- 1/2 cup fresh basil
- 1 tablespoon of olive oil
- 2 tablespoons of olive oil
- 2 tablespoons plain flour
- 300 ml milk
- 1 pinch of seasoning * to taste
Lightly grease a baking dish with olive oil.
Cut the onions into pieces, the tomatoes into halves, the bell pepper into segments and the zucchini into thick slices.
Spread the vegetables in a single layer on the tray and roast in a hot oven for 20-30 minutes or until soft.
When cooked, place the vegetables and basil leaves on the base of a 26 cm plate of oiled custard.
Spread both cheeses over the vegetables.
Beat the eggs, flour, salt and pepper together. Gradually add milk.
Pour the egg mixture over the vegetables.
Bake at 160 ° C for about an hour or until done.
Serve with a green salad.
Roasted Tart Vegetables