Baked Vegetable Slice with Cheese is a wholesome and budget-friendly dish made from everyday vegetables like potatoes, carrots, onions, and red peppers, all bound together with flour, egg, and milk. This savory slice is soft on the inside, golden on top, and finished with a generous layer of melted cheddar cheese. It’s the perfect vegetarian meal or side dish—crispy, hearty, flavorful, and incredibly easy to make. Best of all, it’s affordable, family-friendly, and made with ingredients you likely already have in your kitchen.
Preparation, Cook, and Total Times
This dish comes together easily and bakes to perfection with minimal effort.
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield
Serves 4–6 people as a main dish or up to 8 as a side.
Cuisine
This recipe draws inspiration from Turkish and Eastern European home cooking, where grated or julienned vegetables are commonly used in baked savory slices or fritters. Its flavors and format make it popular worldwide.
Ingredients
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1 medium potato (approx. 200 g), julienned or grated
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1 onion, finely chopped
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1 carrot, julienned or grated
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1 red pepper, diced
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3–4 tablespoons vegetable oil (20 ml)
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1 handful fresh parsley, chopped
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1 egg
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1 tea glass of milk (100 ml)
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1 glass of all-purpose flour (120 g)
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1 teaspoon salt (8 g)
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1/2 teaspoon black pepper (3 g)
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150 g cheddar cheese, shredded
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Additional oil and parchment paper for baking tray
Optional:
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Garlic powder or chili flakes for added spice
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Other herbs like dill, oregano, or thyme
Step-by-Step Cooking Directions
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Prepare the potato
Julienne or grate the potato using a shredder or a julienne slicer. Place in a bowl and cover with water. Let soak for 15 minutes to remove excess starch, which helps improve texture. -
Chop the onion
Finely chop the onion and set aside. -
Heat the oil
Add 3–4 tablespoons of vegetable oil to a large skillet and heat over medium. -
Cook the onion
Transfer the chopped onion to the hot pan and cook for about 5–6 minutes until softened. -
Prepare the carrot
Julienne or grate the carrot using the same tool. Add it to the softened onions and continue cooking for 5–6 minutes until the carrot is soft. -
Chop the red pepper
Cut the red pepper into medium-sized pieces and add them to the pan. Sauté everything together for another 3–4 minutes. -
Prepare the parsley
Finely chop a small bunch of parsley while the vegetables are cooking. -
Drain the potato
After 15 minutes of soaking, drain the potato thoroughly and pat dry with a paper towel. -
Combine the vegetables
In a large mixing bowl, combine the sautéed vegetables, parsley, and drained potatoes. -
Add the egg
Crack one egg into the bowl with the vegetables and mix thoroughly. -
Add the milk
Pour in 100 ml of milk and stir well to coat everything evenly. -
Add the flour and seasoning
Add 120 g of flour, salt, and black pepper. Stir until a smooth, thick batter forms and no flour clumps remain. -
Mix the dough and vegetables
Pour the flour mixture over the vegetables and mix until well incorporated. The result should resemble a thick, spoonable batter. -
Prepare the baking tray
Line a 33 cm baking tray with parchment paper and brush with vegetable oil to prevent sticking. -
Transfer to tray
Pour the batter into the tray and spread it evenly across the surface using a spatula. -
Smooth the surface
Flatten the top of the mixture to ensure an even bake. -
Bake the first time
Place the tray in a preheated oven at 180°C (356°F). Bake for 30–35 minutes until golden and firm. -
Add cheese topping
Remove the tray from the oven and immediately sprinkle shredded cheddar cheese over the top. -
Bake again
Return the tray to the oven for an additional 15 minutes at the same temperature, allowing the cheese to melt and brown. -
Cool before slicing
Let the baked slice rest for 5–10 minutes before cutting to allow it to firm up. -
Slice and serve
Use a spatula to cut into squares or rectangles. Serve warm or at room temperature.
Nutritional Information (Per Serving – Approximate)
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Calories: 280
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Protein: 10g
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Fat: 15g
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Carbohydrates: 25g
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Fiber: 4g
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Sugar: 3g
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Sodium: 420mg
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Calcium: 180mg
The Origins and Popularity of the Recipe
Recipes like this are especially popular in Turkish, Balkan, and Eastern European kitchens where grating vegetables is a traditional method for creating savory pies, fritters, and bakes. By binding the vegetables with flour and egg, you get a dense yet soft dish that’s often topped with cheese and baked until golden. The format is timeless because it’s adaptable, cost-effective, and ideal for using up pantry staples and seasonal vegetables.
More recently, this type of vegetable slice has gained global popularity on cooking channels and social media, admired for its simplicity and affordability. With the addition of cheese, this version stands out as both comforting and satisfying.
Reasons Why You’ll Love the Recipe
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Uses basic, budget-friendly ingredients
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Packed with vegetables in a kid-approved format
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Soft inside, crisp edges, cheesy top—amazing texture
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Works as a light dinner, lunchbox item, or snack
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Customizable to your pantry and taste
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Ideal for using up leftover vegetables
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No fancy equipment or techniques required
Health Benefits
This dish may taste indulgent, but it offers a range of nutrients.
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Potatoes provide potassium and resistant starch for gut health
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Carrots offer vitamin A and antioxidants
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Onions and red pepper are rich in flavor, fiber, and vitamin C
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Parsley supports digestion and freshens the dish
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Cheese and egg add calcium and protein
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Olive oil or vegetable oil adds healthy fats when used in moderation
For a lighter version, you can reduce the cheese or replace flour with whole wheat or oat flour.
Serving Suggestions
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Serve as a main dish with a green salad or yogurt dip
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Cut into small squares for party appetizers
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Pack in lunchboxes with sliced tomatoes or pickles
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Pair with soup, especially lentil or tomato-based
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Serve with grilled meat or roasted vegetables for a complete meal
Cooking Tips
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Be sure to soak and drain the potatoes to avoid excess moisture
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Grate everything evenly so it bakes uniformly
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Don’t skip resting the baked slice before cutting—it holds shape better
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Use full-fat cheese for best melt and flavor
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Add herbs or garlic for variation
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Make ahead and reheat in oven or air fryer
Variations to Try
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Use sweet potato instead of white potato for added depth
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Try zucchini or spinach for a green version
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Use feta or mozzarella instead of cheddar
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Add a dash of chili powder or paprika for spice
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Add sunflower or sesame seeds on top for crunch
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Make it gluten-free with chickpea or rice flour
Conclusion
Baked Vegetable Slice with Cheese is everything you want in a home-cooked meal—it’s warm, flavorful, comforting, and incredibly simple to make. This recipe checks all the boxes for weeknight ease, budget-conscious cooking, and family approval. Whether you’re new to vegetable baking or a seasoned home chef, this dish is sure to become one of your go-to favorites.
FAQ
1. Can I use frozen vegetables?
Yes, thaw and drain well before using to avoid excess water.
2. Is this recipe freezer-friendly?
Yes, freeze baked portions and reheat in oven or skillet.
3. Can I replace the egg?
Use a flax egg (1 tbsp flax + 3 tbsp water) for an egg-free version.
4. How long will this keep in the fridge?
Up to 3–4 days in an airtight container.
5. Can I use other cheeses?
Yes. Try mozzarella, feta, or a mix of cheeses for variety.
6. What flour can I use instead of all-purpose?
Whole wheat, oat, or gluten-free flour blends all work well.
7. Is this recipe vegan?
Use plant-based milk, cheese, and a flax egg to make it fully vegan.
8. Can I bake it in muffin tins?
Yes, for individual servings, bake at the same temperature for 20–25 minutes.
9. Can I skip soaking the potatoes?
It’s best not to. Soaking removes starch, which helps with texture and baking.
10. Can I double the recipe?
Yes, just use a larger tray and increase baking time by 10–15 minutes as needed.