“I found this savory loaf recipe in the Alsace region of France. It is wonderfully moist, and because of the density of the veggie mixture, it doesn't rise too much. So be sure to pour all of the batter into the pan. You can add or substitute other veggies of your choice. And enjoy!” - by spanishdona
Ingredients
Adjust Servings
Original recipe yields 1 9x5-inch loaf
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
- Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
- Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.
Nutrition
Amount Per Serving (8 total)
- Calories
- 301 cal
- 15%
- Fat
- 20.4 g
- 31%
- Carbs
- 19.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"This was wonderful. It is more like a cheesy bread loaf with vegetables (rather than a vegetarian version of meatloaf, which I was concerned it might be). The cheese makes it fantastic! It is more mil..." See mored flavors so I found it better when paired with a strongly flavored side dish. I made it as written, next time I might try it with more bell peppers or even a jalepeno to give it more of a kick."
LindaT
"This is tasty. I used some red onion instead of a shallot and had a little mexican blend cheese i used as well as a couple of wedges of laughing cow swiss cheese. I completely forgot to salt and peppe..." See morer the veggie mixture and yes it needed it. Still good w/o it but next time I'll remember"
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