1 yellow and 1 red pepper, seeded and cubed
2 medium-sized zucchini, cubed
1 medium-sized eggplant, cubed
100g mixed oilves
4 bay leaves
2 sprigs of rosemary
2 sprigs of oregano
1 tsp salt
3 tsp mixed Italian herbs
225g/8oz mozzarella cheese
4 free-range eggs, beaten
5 tbsp olive oil
3 Slices gluten free bread - whizzed into breadcrumbs
Preheat the oven to 200C/400F/Gas 6.
Place the vegetables and fresh herbs into a roasting tray and cover with olive oil. Bake for 10-15 minutes.
Combine the roast vegetables with the cheese, free-range eggs, salt and herbs. Sprinkle the gluten free breadcrumbs over the top.
Pack the mixture into a 25cm/10in flan dish and bake for 30 minutes.
Recipe adapted from: Good Food