French Veggie Loaf Recipe

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.

Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot garlic green bell pepper eggplant tomato and zucchini until soft 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.

Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.

Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.