Preheat oven to 350 degrees F.
Thoroughly grease and flour five 2 1/2 x 5 inches pans (2 cups capacity) or the equivalent. Baking time will be different if larger pans are used.
Chop each vegetable separately in a food processor.
Combine flour, baking powder, baking soda, sugar, salt, pepper, pecans, pistachios, Parmesan and dry salad dressing.
Lightly beat 3 eggs with a fork and add milk, mayonnaise, Vanilla Extract and oil.
Combine ingredients until just moistened. Place in prepared pans and bake 60 minutes, or until tops are browned and the loaves pull away from the sides of the pans. Cool 5 minutes in the pan. Remove. Cool on racks.
Makes 5 small loaves.
Preheat oven to 180 degrees C.
Thoroughly grease and flour five 6×13 cm pans (470 ml capacity) or the equivalent. Baking time will be different if larger pans are used.
Chop each vegetable separately in a food processor.
Combine flour, baking powder, baking soda, sugar, salt, pepper, pecans, pistachios, Parmesan and dry salad dressing.
Lightly beat 3 eggs with a fork and add milk, mayonnaise, Vanilla Extract and oil.
Combine ingredients until just moistened. Place in prepared pans,and bake 60 minutes, or until tops are browned and the loaves pull away from the sides of the pans. Cool 5 minutes in the pan. Remove. Cool on racks.
Makes 5 small loaves.