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Roasted vegetable toad in the hole

Roasted vegetable toad in the hole


Using odds and ends from the fridge, you can put pretty much anything in this tasty one-tray dinner recipe!

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1187kj 283kcal
  • Fat
    Med 18%
  • Saturates
    Low 13%
  • Sugar
    Low 7%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 33g

Bring Co-op to your front door

Big Bag Option


  • 3 Co-op British free range eggs, lightly beaten
  • 275ml Co-op semi skimmed milk
  • 1 tbsp Co-op wholegrain mustard
  • 1 tsp oregano
  • 225g Co-op plain white flour
  • 250g pack Co-op long life cooked beetroot, chopped into bite-sized pieces
  • 1 large carrot, cut into bite-sized pieces
  • ½ broccoli, florets separated and stalk cut into 2cm pieces
  • 4 tbsp Co-op olive oil


  1. Whisk together the eggs, milk, mustard and oregano
  2. Whisk in the flour, season well, then chill for at least 30 mins, or overnight if you can
  3. Meanwhile, preheat the oven to 200°C/fan 180°C/gas 6
  4. Toss the veggies with 1 tbsp of the oil, season, then roast for 20 mins
  5. Take the veggies out of the tray and pour in the remaining oil
  6. Return to the oven for 10 mins to heat up
  7. Carefully pour the batter into the hot oil; it should sizzle
  8. Scatter over the roasted veggies and return to the oven
  9. Bake for 30 mins, until the batter has puffed up, then serve immediately

TOP TIP: the batter will work even better if you can leave it to sit overnight. Just cover with a clean tea towel in the fridge.

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