Aaron Kirk
Active Time
30 Mins
Total Time
1 Hour
Serves 4 (serving size: 1 1/2 cups)

While Americans may think of toad-in-the-hole as an egg fried into a piece of sandwich toast (which is delicious), the classic British version of this dish is much different. Typically served in a casserole dish, it's a savory batter nestling sausages and onions. For our still-satisfying but healthier version, we filled pancake-like batter with a seared ratatouille-style mixture of veggies. Make this vegetarian toad-in-the-hole a main dish and serve it with a basic green salad, or serve it as a side dish to a larger group, perhaps with one of these vegetarian main dishes.

How to Make It

Step 1

Whisk together milk, mustard, eggs, and 1 tablespoon of the oil in a large bowl. Whisk in all-purpose flour and whole-wheat flour until smooth. Let rest 15 minutes.

Step 2

Preheat oven to 425°F. Place an 11- x 7-inch glass or ceramic baking dish in oven while it preheats.

Step 3

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add onion wedges, cut sides down; cook 5 minutes turning once, or until lightly browned on both sides. Add eggplant; cook 5 minutes, stirring occasionally. Add bell pepper, zucchini, squash, thyme, pepper, and garlic. Cook, stirring occasionally, until squashes are slightly tender, about 5 minutes. Stir in tomatoes and salt; cook 3 minutes. Remove from heat.

Step 4

Add butter and remaining 1 tablespoon oil to preheated baking dish. When butter has melted, pour batter in dish and top with vegetable mixture. Bake in preheated oven until set and lightly browned, 30 to 35 minutes. Remove from oven. Let stand 5 minutes. Sprinkle with basil.

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