Assigned Tags / Keywords:

BBQ, capsicum, eggs, grill, milk, parsley, potato, quiche, spinach, vegetables, vegetarian, zucchini

Ingredients per portions

400 g	sweet potatoes, chopped
1 large	red capsicum
1 tbsp	olive oil
1 large	red onion, sliced
2 clove(s)	garlic, crushed
2 small	zucchini, finely sliced
30 g	fresh parsley, chopped
250 g	spinach, shredded
120 ml	sour cream
120 ml	milk
4 medium	eggs, lightly beaten

Boil the sweet potato until tender; cool. Combine beaten eggs, milk and sour cream. Mix well and set aside.

Remove and discard seeds and membrane from the capsicum. Grill on a hot BBQ, skin side up, until skin have blisters. Take off BBQ and cover in plastic for 5 minutes. Peel away skin and then cut capsicum into thin strips.

Heat oil in a large frying pan; cook onion, garlic and zucchini, stirring, until zucchini is tender. Add parsley and spinach; cook, stirring, until spinach is cooked through.

Combine spinach, sweet potato and capsicum in a large blow; spoon into oiled oven proof dish. Pour over combined sour cream, milk and eggs.

Place flan dish on top of BBQ grill and bake with the lid closed for about 45 minutes.

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