Veggie Toad In The Hole
This is a British family favorite, but in this version, we make the most of what's currently in season in Illinois by using veggies like onions, squash, sweet potato, carrots, beets, radish, parsnips, and green onions. Make a heaping batch in a big dish and have enough for everyone in the family to enjoy a nice, hearty slice!
Equipment
- 1 Cutting Board
- 1 Sharp knife
- 1 Oven-safe dish
- 1 medium bowl
Ingredients
- 2-3 Choice of veggies (pick any two) 1 red onion, 1 small squash or edible pumpkin, 1 sweet potato, 2-3 carrots, 1-2 beets, 2-3 radish, 1-2 parsnips, 1-2 green onions
- 2 tbsp Olive Oil
- 1 sprig Rosemary
- 3 Eggs
- 3/4 cup Flour
- 3/4 cup Milk
Instructions
- Preheat the oven to 400 degrees F.
- Slice the vegetables and add to oven-safe dish.
- Drizzle olive oil evenly over vegetables and stir to coat veggies evenly.
- Chop rosemary leaves and sprinkle over vegetables. Sprinkle with salt and pepper.
- Roast veggies in oven for 30 minutes.
- While veggies are roasting, whisk eggs in a medium bowl, add flour and mix into a smooth paste.
- Pour milk into batter a little at a time, stirring continuously, until you have a smooth batter. Cover and chill until veggies are ready.
- After veggies have roasted and are tender, remove oven-safe dish from oven. Evenly pour batter over veggies, leaving some veggies poking through. Be careful as oven-safe dish will be hot!
- Bake for 30 minutes, until golden brown. Don’t open the oven door – it could stop the batter from rising!
- Serve immediately. Try topped with sausage gravy, hot sauce, or a little salsa!
Notes
- Roasted veggies can be easily frozen. Heat up in oven-safe dish until warmed through before adding batter.
- Batter can be made the night before. Great for a quick and hot breakfast!
