Total Time
1hr 10mins
Prep 5 mins
Cook 1 hr 5 mins

Great to take on picnics with some crusty bread and a salad, or to pack in lunchboxes. Feel free to use up any leftover roast vegetables in this!

Ingredients Nutrition


  1. Preheat oven to 180 degrees Celcius.
  2. Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
  3. Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
  4. Return to the oven for 40 minutes, covering top with foil after 20 minutes.
Most Helpful

I definitely used sweet potatoes (unpeeled) in this recipe, & the potatoes & the zucchini made a nice combo, I thought! I did double the garlic, since we like it so much, & used lemon pepper instead of the usual S&P! All for A VERY TASTY MEAL along with a small loaf of nut-&-seed whole wheat bread! Thanks for a nice recipe keeper! [Tagged, made & reviewed for one of my groupmades in the Aus/NZ Recipe Swap #32]

Sydney Mike September 10, 2009