All-Vegetable Toad-in-the-Hole

Active Time: 30 MinsTotal Time1 Hour
Yield: Serves 4 (serving size: 1 1/2 cups)

While Americans may think of toad-in-the-hole as an egg fried into a piece of sandwich toast (which is delicious), the classic British version of this dish is much different. Typically served in a casserole dish, it’s a savory batter nestling sausages and onions. For our still-satisfying but healthier version, we filled pancake-like batter with a seared ratatouille-style mixture of veggies. Make this vegetarian toad-in-the-hole a main dish and serve it with a basic green salad, or serve it as a side dish to a larger group, perhaps with one of these vegetarian main dishes.

Ingredients

  • 3/4 cup whole milk
  • 1 tablespoon Dijon mustard
  • 2large eggs, lightly beaten
  • 3 tablespoons olive oil, divided
  • 1/2 cup (about 2 1/8 oz.) unbleached all-purpose flour
  • 1/4 cup unbleached white whole-wheat flour
  • 1small red onion peeled and cut into 8 wedges, stem intact
  • 1 cup chopped eggplant
  • 1 cup chopped red bell pepper
  • 3/4 cup sliced zucchini
  • 3/4 cup sliced squash
  • 1 tablespoon chopped thyme
  • 1/2 teaspoon black pepper
  • 3garlic cloves, thinly sliced
  • 1 cup grape tomatoes
  • 3/4 teaspoon kosher salt
  • 1/2 tablespoon unsalted butter
  • 1/3 cup thinly sliced basil

Nutritional Information

  • Calories 272
  • Fat 13g
  • Satfat 4g
  • Unsatfat 8g
  • Protein 9g
  • Carbohydrate 29g
  • Fiber 4g
  • Sugars 8g
  • Added sugars 0g
  • Sodium 515mg
  • Calcium 11% DV
  • Potassium 11% DV
  • Calories 272
  • Fat 13g
  • Satfat 4g
  • Unsatfat 8g
  • Protein 9g
  • Carbohydrate 29g
  • Fiber 4g
  • Sugars 8g
  • Added sugars 0g
  • Sodium 515mg
  • Calcium 11% DV
  • Potassium 11% DV

How to Make It

Step 1

Whisk together milk, mustard, eggs, and 1 tablespoon of the oil in a large bowl. Whisk in all-purpose flour and whole-wheat flour until smooth. Let rest 15 minutes.

Step 2

Preheat oven to 425°F. Place an 11- x 7-inch glass or ceramic baking dish in oven while it preheats.

Step 3

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add onion wedges, cut sides down; cook 5 minutes turning once, or until lightly browned on both sides. Add eggplant; cook 5 minutes, stirring occasionally. Add bell pepper, zucchini, squash, thyme, pepper, and garlic. Cook, stirring occasionally, until squashes are slightly tender, about 5 minutes. Stir in tomatoes and salt; cook 3 minutes. Remove from heat.

Step 4

Add butter and remaining 1 tablespoon oil to preheated baking dish. When butter has melted, pour batter in dish and top with vegetable mixture. Bake in preheated oven until set and lightly browned, 30 to 35 minutes. Remove from oven. Let stand 5 minutes. Sprinkle with basil.

Source: Read Full Article