Step 1

Line 1 hole of a 185ml (3/4 cup) Texas muffin pan with baking paper, allowing the paper to overhang the side.

Step 2

Preheat the oven to 200C/180C fan forced. Grease 2 large baking trays. Line with baking paper. Spread sweet potato, eggplant, onion, capsicum and zucchini over prepared trays. Drizzle over the oil and season. Bake for 30 minutes or until tender. Set aside on trays to cool.

Step 3

Reserve 1 1/3 cupfuls sweet potato and 2 onion wedges (for patties and soup, see notes). Use remaining as part of roasted veg in next step.

Step 4

Heat the oven to 180C/160C fan forced. Whisk the eggs in a small bowl. Add the parsley and season. Place 1 cup coarsely chopped roasted vegetables in the prepared muffin pan. Carefully pour the egg mixture over the top then sprinkle with the feta. Bake for 30 minutes or until just set.