Tortini al forno di riso e uova con verdure arrosto

Ingredienti

• 500 g mixed vegetables – peeled and cut into approximately 1.5cm cubes – You can use squash or pumpkin
• 2 tbs olive oil
• 2 cloves garlic (peeled)
• 2 springs thyme (optional)
• 250 g cooked wholegrain rice (I used a microwave pouch)
• 4 eggs
• 100 g cheese ( grated)
• Salt and pepper

Preparazione

1. 1

   Preheat the oven to 200C / GM5. Place the prepared vegetables, oil, garlic and thyme into a roasting tray and give a good shake to mix. Season with salt and pepper and cook in the oven until they are soft and golden, about 35 minutes. Stir once during cooking.

2. 2

   Mix the rice and cooked vegetables together, then divide the mixture between 4 mini casseroles, or pour into one large gratin dish.

3. 3

   Make a well in the centre of each dish and pour in an egg. Top with a sprinkling of grated cheese. Bake at 180C / GM 4 for 15 – 20 minutes until the whites have set but the centre still has some wobble.

4. 4

   Serve immediately with some extra vegetables