We've used pumpkin, zucchini, carrot, sweet potato but any firm vegetable will do
Preheat oven to 180°C. Line a 20cm x 20cm ceramic baking dish or non-stick cake tin with baking paper.
Place all ingredients, except tomatoes, in a large bowl and stir to combine evenly.
Pour mixture into prepared tin and stud with cherry tomato halves and bake at for 50-60 minutes or until golden and set. Rest for 15 minutes before slicing.
This slice can be served warm or cold. Perfect for school lunchboxes.