Roast pumpkin, fetta and spinach come together in perfect harmony in this fresh and satisfying slice. A little like a frittata, but we’ve called it a slice. Whatever you call it, it’s delicious the night you make it and even better as leftovers for lunch the next day. If you haven’t tried it yet, then what are you waiting for?
1.Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
2.Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
3.Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
4.In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
5.Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
You could also try leftover baked vegies – or broccoli, capsicum and mushrooms.