Roasted Vegetable Cake

A great way to distiquise vegetables... tell them to eat cake!

1 yellow zucchini
1 green zucchini
1 red bell pepper
1 handful fresh thyme
3 eggs
6 Tbsp. milk (100 mL)
6 Tbsp. extra-virgin olive oil (100 mL)
1½ cups all-purpose flour, unbleached
1¼ cups cheddar cheese, grated
1 Tbsp. baking powder
sea salt
black pepper, freshly cracked

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 let cool before removing from backing tray.