Ingredients

  • 300g butternut squash, peeled, seeds removed and diced into 1-2cm cubes
  • 2 red onions, peeled and cut into quarters
  • 200g baby aubergines, sliced in half lengthways
  • 2 tbsp olive oil
  • 200g plain flour
  • 3 large eggs
  • 275ml semi-skimmed milk
  • 7g rosemary, leaves only, finely chopped
  • 200g tenderstem broccoli, ends trimmed
  • 270g cherry tomatoes
  • 1 tbsp balsamic glaze

Method

  1. 1

    Preheat the oven to 200°C/180°C/gas mark 6. Add the butternut squash, onion and aubergine to a medium roasting tray. Drizzle with 1 tbsp oil, season well and toss together. Transfer to the oven and roast for 25 minutes. 

  2. 2

    Add the flour to a bowl. Make a well in the middle and crack the eggs into it. Use a whisk to mix it together, then slowly add the milk, whisking all the time. Whisk in the rosemary. 

  3. 3

    Once the veg has roasted, remove from the oven and transfer the vegetables to a large bowl. Add the remaining oil to the tray and place back in the oven. Leave for 10 minutes or until very hot. Remove from the oven and add the batter – it should sizzle. 

  4. 4

    Scatter over the roasted vegetables and add the broccoli and cherry tomatoes. Give the tray a little shake and place back in the oven for 30 minutes or until the batter has risen and is golden all over. Serve drizzled with the balsamic glaze. 

Nutritional Details

Each serving provides
  • Energy 1838kj 439kcal 22%
  • Fat 11.8g 17%
  • Saturates 3.0g 15%
  • Sugars 18.6g 21%
  • Salt 0.28g 5%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

61.3g carbohydrate 7.0g fibre 17.4g protein

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