Yorkshire Pudding & Veg Bake

9 Ingredients

Number of servings

1 cup milk
3 free range eggs
1 1/4 cups plain flour
1 red onion, sliced into rounds
1 zucchini, sliced
1 gourmet tomato, cut into wedges
140grams mini Roma tomatoes
1/4 bunch basil leaves, picked
1/4 cup extra virgin olive oil

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This tasty, colourful Yorkshire pudding traybake makes a satisfying vegetarian main. The one-dish wonder is great for busy weeknights with minimal washing up.

Method

Step 1 of 4

Preheat oven to 230°C/210°C fan-forced. Place milk and eggs in a large bowl. Whisk until well combined. Stand for 15 minutes.

Step 2 of 4

Meanwhile, place oil in a 5cm-deep, 16x22cm metal roasting pan. Place in oven for 5 minutes or until oil is sizzling. (The oil needs to be sizzling hot before you add the batter. This will ensure your pudding is golden and well puffed.)

Step 3 of 4

Add flour to egg mixture. Whisk until well combined. Carefully pour batter into sizzling pan.

Step 4 of 4

Working quickly, arrange onion, zucchini and tomato wedges on top. Return to oven immediately. Roast, without opening the door, for 15 minutes or until vegetables are tender and the batter is golden and puffed. Add mini Roma tomatoes and cook for a further 5 minutes or until tomatoes are beginning to blister. Sprinkle with basil. Cut into pieces. Serve.