Roasted Vegetables Cake

Life is a bit hectic lately around here and the reason for that is we decided to move to the West Coast. I’m extremely exited with this, but man…. it’s a mess. I started to organize my stuff and realized I have way too much stuff. Half of my boxes will be with recipe books.  I consider myself an organized person (with a touch of OCD) so I don’t have a lot of ‘nonsense’ floating around. But because of my blog, I have loads of “props”; cute plates, bowls, glasses… It will be a bit daunting to see it click clacking inside boxes. But when I start to worry about all that I immediately think about my new environment to be…the beach, the beautiful weather, and the way-more spacious kitchen. Then all the worries seem to disappear. So right now I’m not cooking a lot since there’s a lot of traveling going on. But today I found some time to try this vegetable cake and it turned out very yummy. Loaded with veggies.

Roasted Vegetables Cake

• 1 yellow zucchini
• 1 green zucchini
• 1 red bell pepper
• Handful of fresh thyme
• 3 eggs
• 6 tbsp (100 ml) milk
• 6 tbsp (100 ml) olive oil, plus extra for roasting the vegetables
• 1-½ cups of flour
• 1¼ cups grated mild cheddar cheese
• 1 tbsp baking powder
• Salt and pepper

Pre-heat the oven to 350F. Butter and flour the cake pan. Slice all the vegetables into thin sticks. Strip the thyme leaves from the stalks. Put the vegetables in a baking dish lined with baking paper to prevent them from sticking. Drizzle with olive oil and the thyme, season with salt and pepper. Use your hands to mix well then, roast for 20- 30 minutes. Let it cool down. Combine the eggs, milk, and olive oil in a large bowl and beat together. Add the roasted vegetables reserving a few for garnish. Add the flour and grated cheese. Season with salt and pepper stir to combine. Gently fold the baking powder. Transfer to the prepared pan, arrange the reserved vegetables on top and bake for 50 minutes (350F) let cool before removing from backing tray.