I made this and wrote this months ago. Like, in June. And then I Espen’s school was out for the summer and our schedule blew up and I never found time to input the recipe and post it. Until now! I think this is a dish that will actually still work nicely through August and into early fall. You can even adjust the veggies in it somewhat to suit what you have.
The other day I woke up and for the first time in months and months, I didn’t feel like only eating pizza and chocolate cake for every meal. Which seems like a hopeful sign, right?
I made this roasted vegetable toad in the hole for dinner because the stunning image of it called to me from an issue of Food & Wine magazine I had lying open. The original recipe was from Marte Marie Forsberg, a Norwegian photographer living in the British countryside. Terribly romantic. Her version required all sorts of separate cooking of the vegetables in separate pots or pans and I thought, ‘what? There’s a pan going into the oven to preheat anyway, can’t I just roast the vegetables in there while it preheats?’ And so I did. And it worked great.
I brought the toad in the hole out to the table and Espen exclaimed, “pizza!” Ha. (I swear I don’t feed him only pizza. And lately, as we have accumulated employees for our business and Joel and I don’t have to be there 800 hours a week, our diet has been on a steady improvement trajectory. Which – fingers crossed – means you’ll be seeing more recipes again. Espen’s dinner request these days if he gets to choose is: “kinky, (his word for zucchini, hahahaha), tatos (sweet potatoes), cracka fish (homemade fish sticks)” Not bad right?) Then the two of us polished it off on our own, even though it theoretically feeds four. It’s very eggy, sturdy, and packed with savory vegetables. It felt like a light supper, and I think it would also make a nice brunch dish. I’d have only liked it a little better if it actually were pizza…
- 3 large eggs
- ¾ cup whole milk
- ¾ cup flour
- 1 Tbs. whole grain mustard
- ¼ cup olive oil
- 2 carrots, scrubbed, cut into short carrot sticks
- 1 onion, peeled and cut into ½ inch wedges
- 2 garlic cloves, sliced
- 2 oz thin green beans, stems trimmed off
- 1 cup cherry tomatoes, halved
- 1 Tbs. chopped fresh basil
- ½ tsp. fresh thyme
- salt and pepper
- Heat your oven to 400F.
- In a bowl, whisk together the eggs, milk, flour, a generous pinch of salt and pepper, and 1 Tbs. oil, until smooth. Set aside to rest while you prepare the remaining ingredients.
- Toss the onions and carrots with the remaining oil and a pinch of salt. Spread in a 9-inch square (or medium-large oven proof skillet with high edges) and roast in the oven for 15 minutes. Take the pan out of the oven and add the garlic, green beans, cherry tomatoes, and another pinch of salt and pepper. Stir and return to the oven to bake another 10 minutes, until the tomatoes just start to get juicy.
- Take the pan out of the oven one more time. Sprinkle the herbs over it, then pour the egg batter evenly over the vegetables. Return to the oven and bake until the toad in the hole is puffed and brown, about another 30 minutes. Remove from the oven and allow to cool slightly before serving. Cut into wedges and serve.