Heat a small amount of olive oil in a frying pan and cook the vegetables for 5-8 minutes just until they begin to get color and the water drains out of them. Allow to cool completely.
Pre-heat the oven to 175°C and line a loaf pan or narrow tin with parchment paper and butter.
To a medium sized bowl add all the of batter ingredients and mix with a large whisk until there are no lumps of flour left.
Fold the cooled vegetables into the batter gently and then pour batter into lined baking pan and baked for 30-35 minutes until the loaf browns on top and when a toothpick is inserted it comes out clean.
8 servings