Roasted Vegetable Toad

Roasted Vegetable Toad

I wasn’t really sure on the name Roasted Vegetable Toad for the sole reason that I have never really understood whether the ‘toad’ was the sausage or the Yorkshire pudding? If you know, please do share with me!

Anyway for the sake of getting this post and recipe posted, I’ll go with the roasted vegetable toad until I know otherwise.

Roasted Vegetable Toad_1

So we realised that Jit had loads of holidays left that need to be taken before the end of March, so I scheduled in some long weekends for us to enjoy (and to make the run up to my birthday easier!) and Monday was one of those said days.

Originally on the meal plan, I had scheduled for us to have Mee Goreng on Saturday and the Roasted Vegetable Toad on the Sunday, but as things went, we decided to have a cheeky ’empty the freezer of bits and bobs’ meal on Saturday because we were having WAY too much fun dancing to be cooking something from scratch and also because it meant that we could then shift the meals over a day and save us from having to visit a supermarket during our down time (win all round, I would say!)

Yesterday, as it turned out, didn’t quite go to plan!  Partly because of the weather and partly because the exhibitions that the websites stated were open on a Monday were in fact closed.  But we made the most of it anyway, beinlovers of the great outdoors, we battled the rain and found places to visit anyway.  (If you’re ever around Manchester, I can thoroughly recommend a trip to John Rylands Library and The People’s History Museum, especially if you’re looking for some culture for a Monday… I’m sure I’ll get an out and about post about them both soon anyway!)

Yeah, so after the rain and wind (and a 14,000+ step count) we were ready for some delicious, warming and comforting food to settle down to our evening with which was made just right by our meal plan switching.

Roasted Vegetable Toad

The great thing about this is that you can pretty much use any veg that will roast, so you can clear your fridge and vegetable stock to save wasting anything. Bonus!

Roasted Vegetable Toad

This recipe is for 4 servings, and as you know, we have the second portions as leftovers for our lunch the next day.

Ingredients:

150g plain flour

3 free-range eggs

450 ml soya milk

3 tbsp vegetable or olive oil

2 large red onions cut into wedges

1 large red pepper cut into chunks

1 large yellow pepper cut into chunks

1 courgette thickly sliced

350g new potatoes halved or quartered if large

3 sprigs of fresh rosemary, strip the leaves and recycle the stems

5 salad tomatoes quartered

1 small log of goat’s cheese, sliced into 5

25g pine nuts

a bag of wild rocket

For the dressing:

3 tbsp olive oil

2 tbsp balsamic vinegar

Roasted Vegetable Toad

Method:

Heat the oven to 210 C

Measure the flour, eggs and milk into a large bowl and whisk until it forms a smooth batter, leave to sit while you prepare the rest of the dish

Grab a roasting tin or large Pyrex dish

Pour the oil and a table spoon of balsamic vinegar into the dish along with the potatoes and toss to coat them with the oil sprinkle with a good grinding of pepper

Place in the heated oven for 15 minutes

Remove from the oven and add the other vegetable and rosemary, toss to coat in the oil and vinegar

Return to the oven and roast for 15 minutes, checking and tossing around half way through to ensure everything cooks evenly

Remove from the oven and turn the veg once more to spread them evenly (drain off any excess liquid if there is any)

Pour the batter evenly over the vegetable mix

Return the dish to the oven and cook for 35 minutes until the Yorkshire pudding is raised and golden

Quickly take it from the oven and place the on the discs of goat’s cheese and scatter the pine nuts on top

Return to the oven for 5 minutes

Pout the oil and balsamic vinegar into a jar and shake to combine

Remove the roasted vegetable toad from the oven and allow to sit for about 3 minutes, slice and serve with fresh rocket leaves and a drizzle of dressing

Roasted Vegetable Toad_4

…and today, the leftovers have been lovingly tucked into our lunchboxes ready to be devoured again today.  I love leftovers – do you?

 

label (10)

 

Roasted Vegetable Toad
Recipe Type: Vegetarian Comfort Food
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
If you are looking for something wholesome, delicious and comforting, then this is the recipe to come back to time and time again. Not only can you use any roast-able vegetables, you most likely have the other ingredients in your store cupboard.
Ingredients
  • 150g plain flour
  • 3 free-range eggs
  • 450 ml soya milk
  • 3 tbsp vegetable or olive oil
  • 2 large red onions cut into wedges
  • 1 large red pepper cut into chunks
  • 1 large yellow pepper cut into chunks
  • 1 courgette thickly sliced
  • 350g new potatoes halved or quartered if large
  • 3 sprigs of fresh rosemary, strip the leaves and recycle the stems
  • 5 salad tomatoes quartered
  • 1 small log of goat’s cheese, sliced into 5
  • 25g pine nuts
  • a bag of wild rocket
  • For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
Instructions
  1. Method:
  2. Heat the oven to 210 C
  3. Measure the flour, eggs and milk into a large bowl and whisk until it forms a smooth batter, leave to sit while you prepare the rest of the dish
  4. Grab a roasting tin or large Pyrex dish
  5. Pour the oil and a table spoon of balsamic vinegar into the dish along with the potatoes and toss to coat them with the oil sprinkle with a good grinding of pepper
  6. Place in the heated oven for 15 minutes
  7. Remove from the oven and add the other vegetable and rosemary, toss to coat in the oil and vinegar
  8. Return to the oven and roast for 15 minutes, checking and tossing around half way through to ensure everything cooks evenly
  9. Remove from the oven and turn the veg once more to spread them evenly (drain off any excess liquid if there is any)
  10. Pour the batter evenly over the vegetable mix
  11. Return the dish to the oven and cook for 35 minutes until the Yorkshire pudding is raised and golden
  12. Quickly take it from the oven and place the on the discs of goat’s cheese and scatter the pine nuts on top
  13. Return to the oven for 5 minutes
  14. Pout the oil and balsamic vinegar into a jar and shake to combine
  15. Remove the roasted vegetable toad from the oven and allow to sit for about 3 minutes, slice and serve with fresh rocket leaves and a drizzle of dressing

2 Comments

    • Hey Kitty, Thanks! It really is delicious 🙂 I reckon you could rustle it up with some bits form your store cupboard and £5 budget 🙂

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