The savory vegetable loaf is excellent as an appetizer or as a main when served with cold cuts and cheeses. It’s also ideal as a tasty, quick savory snack and is really easy to prepare with vegetables we often have on hand at this time of year.
Try it and get creative with the vegetables you like best — you’ll see it’s often appreciated even by children who usually don’t like vegetables at all.
To make the recipe I used this LOAF PAN which is great, non-stick and quick to clean.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Loaf
- 2 cups All-purpose flour
- 1 packet Baking powder
- 2 pinches Salt
- 2 Eggs
- 1/4 cup Milk
- 4 tablespoons Extra virgin olive oil
- 3 tablespoons Parmigiano Reggiano, grated
- 1 Eggplant
- 2 Zucchinis
- 1 Bell pepper
- to taste Salt
- 2 tablespoons Extra virgin olive oil
Tools
- 1 Skillet
- 1 Loaf pan large
Preparation of the savory vegetable loaf
To prepare the savory vegetable loaf, first prepare the vegetables: trim them, wash them and remove the seeds and ribs from the bell pepper.
Cut a small portion into strips to use as decoration for the loaf, and cut the rest into small pieces.
Sauté the vegetables in a little olive oil in a skillet for 8–10 minutes, add a pinch of salt when they’re done and let them cool slightly.
Preheat the oven to 356°F, and meanwhile prepare the batter.
In a bowl mix the flour with the baking powder.
In another bowl lightly beat the eggs with the grated cheese, the oil and the milk, then add the sifted flour last.
Season the mixture with salt and add the vegetables (only those cut into small pieces), folding them in with a spatula to incorporate well.
Pour the mixture into the buttered and floured loaf pan and top with the vegetables cut into strips.
Bake on the middle rack for at least 30 minutes. Before removing from the oven perform the toothpick test — it should come out dry but not completely dry, keeping in mind that the vegetables will add moisture to the savory loaf.
Once out of the oven, let it cool slightly before removing it from the pan. Serve warm or cold.
Storage and variations for the savory vegetable loaf
The savory vegetable loaf can be kept at room temperature for 2 days stored under a glass dome.
You can also freeze the loaf sliced and then thaw only what you need.
Variations
You can also add small pieces of cheese to your loaf. If you wish, vary the vegetables by adding those you like best.
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