This recipe is perfectly suited to using up left-over vegetables after a roast or barbeque, lending itself well to chargrilled capsicum, zucchini, mushrooms, etc. Add sundried tomatoes or olives for more intense flavours. When I don’t have left-over veggies, I tend to use a jar of char-grilled marinated vegetables, which goes like a treat! Macaroni lunch slice packs well for mid-week lunches or a weekend picnic.

• 2 eggs, lightly beaten
• 1 cup macaroni (uncooked)
• 1 cup (250g tub) cottage cheese
• ½ cup roughly chopped flat leaf parsley
• 1 cup cooked vegetables
• 1 tsp mixed dried herbs
• 2/3 cup shredded tasty cheese
• Salt and pepper to taste

1. Preheat oven to 200 degrees C. Grease and line a 20cm x 20cm cake tin.
2. Cook the macaroni in a large saucepan of boiling salted water for ten minutes. Drain and place in a bowl.
3. Add the parsley, cottage cheese, eggs, vegetables and herbs to the pasta and combine. Season to taste.
4. Press into the baking tin, using the back of a spoon to smooth over the top. Spread shredded cheese over top.
5. Bake for 30 minutes. Allow to cool for a while in the pan before removing and cutting into squares. Serve warm or cold.