Friday, August 26, 2016

French Veggie Loaf


  • Servings: 1
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1/2 green bell pepper, diced
  • 1/2 eggplant, cubed
  • 1 tomato, seeded and diced
  • 1 small zucchini, diced
  • salt and pepper to taste
  • 1 1/4 cups self-rising flour
  • 3 eggs
  • 1/3 cup milk
  • 1/3 cup olive oil
  • 1 1/2 cups shredded swiss cheese


    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins

  • preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5-inch loaf pan.
  • heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. season vegetables with a sprinkling of salt and black pepper as they cook.
  • whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. gently fold vegetables into flour mixture; stir in swiss cheese. pour batter into the prepared loaf pan.
  • bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

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