750 gram butternut pumpkin, peeled, deseeded, cut into 3 cm pieces
2 zucchini, cut into chunks
1 large red onion, cut into thin wedges
2 tablespoon olive oil
80 gram baby spinach
90 gram feta cheese, crumbled
½ cup cream or milk
Salad, crusty bread to serve
Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.