This is just a quick and easy recipe (bar the cooking time), that you can whip together in no time and leave in the oven to cook away.
I've used a variety of vegetables in this because it's so important to keep your diet varied with the vegetables and grains that you use. Each have a unique makeup of vitamins and minerals, so it really is vital that you vary what you eat so that you can get all the beneficial nutrition. If there is a vegie that you haven't heard of before, maybe consider trying it, if you're not sure ask around to see how others add it into their diet.
This recipe made enough to feed a family, but, with just the two of us at home we had a few leftovers. Making meals that are a little bigger is great for a quick lunch the next day or a meal stored in the freezer. This recipe is certainly no exception as it made the perfect healthy lunch for the next day, both cold and warmed up.
(makes 8-10 slices)
4 zucchinis, grated
2 potatoes, grated
3 carrots, grated
2 brown onions, grated
4 eggs, whisked
100g goats cheese, crumbled
¼ c nutritional yeast flakes
salt and pepper to taste
Heat oven to 150 C and grease a medium baking dish with olive oil.
Combine all ingredients well and press into dish.
Bake in oven for 1-1 ½ hours.
Remove from oven, cool for 5 minutes and serve.