The recipe includes instructions for roasting capsicum, but if you wish to purchase chargrilled/roasted capsicum, you will need 125 grams. The cooked fresh corn could be replaced with 165 grams (one scant cup) frozen corn kernels or drained canned corn kernels.
Preparation time: about 40 minutes (excludes baking time)
Serves about 6 as a light meal with a salad.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
275g (about 1 large) red capsicum
1 teaspoon (5ml) oil, for frying onion
160g (about 1 medium) onion, peeled and finely chopped
9g (about 1 large) garlic clove, peeled and crushed
460g (about 1 very large) corn cob, husk and silk removed
200g (about 1 medium) zucchini
150g (about 1 medium) carrot
8g (2 tablespoons) finely chopped parsley
25g (1/4 cup, lightly packed) grated parmesan cheese
56g (3/4 cup, lightly packed) grated tasty cheddar cheese
112g (3/4 cup) self-raising flour
Salt and pepper, to taste
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
Line an 18cm by 28cm rectangular baking dish or slice pan with baking paper. A different sized pan can be used if desired, but you will probably need to adjust the baking time.
Preheat grill on high.
Cut capsicum in half and remove the stalk, seeds and membranes. Press capsicum with your hand to flatten (you may need to cut through any lumpy parts to help them flatten). Place capsicum skin side up on a baking tray.
Place capsicum under the hot grill (broiler) for about 8-10 minutes, until most of the skin surface blackens.
Remove capsicum and tray from under grill (leave capsicum on tray), place a sheet of greaseproof paper on top of the capsicum, and set aside until cool enough to handle (about 10 minutes).
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
Heat one teaspoon of oil in a heavy-based nonstick frying pan over medium heat. Fry onion for about 8-10 minutes, stirring often, until softened and very lightly browned. Add garlic and cook, stirring constantly, for one minute.
Set onion mixture aside while preparing remaining ingredients.
Place the corn in a saucepan of boiling water, cover and cook for 2 minutes. Drain and set aside until cool enough to handle.
Peel skin off capsicum and discard skin.
Dice the capsicum into small pieces and place in a large bowl. © exclusivelyfood.com.au
Remove ends from zucchini and carrot and finely grate. If you weren't able to weigh the carrot and zucchini before starting, the approximate cup measurements are 1 1/2 lightly packed cups grated zucchini and 1 lightly packed cup grated carrot.
Squeeze handfuls of grated zucchini and carrot over sink to remove excess liquid (this prevents the slice from being too wet). Add zucchini and carrot to the bowl with the capsicum.
Remove corn kernels from cob (stand cob upright on a chopping board, and use a sharp knife to cut down the length of the cob).
Add corn kernels, parsley and cooled onion mixture to the bowl with the vegetables and stir to combine.
Add parmesan and cheddar cheeses, flour, salt (we use a rounded 1/4 teaspoon fine salt) and pepper to the bowl and stir to combine the ingredients.
Use a fork to beat the eggs and 1/3 cup oil together in a small bowl. Add egg and oil mixture to the other ingredients and stir until just combined.
Pour mixture into prepared baking pan and spread evenly.
Bake for about 40-45 minutes, or until slice is golden brown and firm to the touch.
Store slice in the refrigerator or freezer. When freezing the slice, we cut it into single serve pieces, wrap the pieces in plastic wrap, and place them in an airtight container. The slice is suitable to reheat