With the weather beginning to cool down and the days growing shorter and shorter, people are breaking out their crock pots and stew recipes, looking for soulful, hearty meals that warm the body from the inside out. If you’re looking for the perfect food to pair with a veggie stew, this extremely versatile french loaf recipe may just be the way to go.
3 tablespoons olive oil
1 ½ clove garlic (minced)
1 green bell pepper, diced into dime-sized pieces
½ an eggplant, cut into cubes
1 large tomato, diced and without seeds
1 large zucchini, skinned and diced
Salt and pepper, to taste
1 1/3 cups self-rising flour
¼ cup whole milk
1/4 cup olive oil
1 1/3 cups shredded swiss cheese
Begin by preheating your oven to 375 degrees. Thoroughly grease and lightly flour a 9×5-inch bread loaf pan. In a large skillet over low-medium heat, saute the garlic, green pepper, eggplant, tomato and zucchini in the 3 tablespoons of olive oil until they are soft. This should take roughly 10 to 15 minutes. Once the veggies have softened, sprinkle salt and pepper on them to taste (you can always add more later).
In a large mixing bowl, whisk together your flour, eggs and milk until the mixture is smooth and without lumps. Still stirring, add in your olive oil until mixed in completely. Gradually dumb your veggie mixture into the flour mixture, and fold in until all are in. Lastly, stir in your swiss cheese.
Pour the veggie and flour batter into the pre-greased and floured loaf pan, and bake about 45 minutes, or until a knife inserted into the center of the loaf comes out clean and without crumbs. Allow to cool in the pan for 15 minutes before transferring to a wire rack to finish cooling, for roughly 30 minutes. Serve with a hearty tomato soup, or enjoy on its own.
Missing some veggies or have a different variety than the recipe calls for? The versatility of this recipes allows for you to include whatever veggies you want, just cook until soft before including and baking in the loaf!