- Prep Time:10 mins
- Cook Time:25 mins
Pumpkin Vegetable Slice
You’ll soon realise that savoury slices can be seriously tasty once you’ve tried this recipe. The vegie count is high, and we’ve added some capsicum to slightly sweeten the cheesy mixture. It’s a yummy snack when you’re on the go, so get slicing!
Original recipe by Simply Great Meals | 30.4.15
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 2 teaspoons oil
- 2 cups grated pumpkin
- 1 small onion, peeled and grated
- 2 spring onions, finely chopped
- 2 rashers short lean bacon, thinly sliced
- 2 cups frozen Birds Eye Country Harvest – Carrot, Peas & Corn
- 1 cup grated reduced fat tasty cheddar cheese
- ⅔ cup self-raising flour
- 2 eggs, lightly beaten
Heat oil in a medium saucepan, add pumpkin, onion, spring onion, bacon and frozen Birds Eye Country Harvest Vegetables. Cook for 3-5 minutes.
In a large bowl combine, cheese, flour and eggs. Add softened vegetable mix.
ADD DRAINED EDGELL DICED CAPSICUM AND COMBINE WELL.
Spread mixture evenly into a greased oven proof dish 28cm x 17.5cm and bake in a preheated oven at 180ºC for 25 minutes. Allow to cool before cutting.
Have a can of Edgell Mixed Vegetables or Peas, Corn & Carrot in the pantry so you can simply substitute when the freezer is empty.
Bacon can be omitted for a vegetarian option.
Healthy Tip: This slice makes enough to freeze some in portion so you have some ready to have as a nutritious snack when you’re on the go.