Farmers Market Bowl

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Farmers Market Bowl."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/farmers-market-bowl-recipe.htm>  06 October 2008.

Farmers' Market Bowl Photo
Farmers' Market Bowl
Yield: Makes 4 to 6 servings
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Ingredients:
4
eggs

1/2
cup milk

2/3
cup all-purpose flour

1/2
teaspoon salt, divided

3
tablespoons olive oil, divided

2
red or green bell peppers, seeded and thinly sliced

1
medium onion, sliced

2
cloves garlic, minced

2
medium zucchini or yellow squash, thinly sliced

1
cup thinly sliced carrots

8
cherry tomatoes, cut into halves

2
tablespoons minced fresh dill

1/2
teaspoon black pepper

Nonstick cooking spray

1
cup (4 ounces) shredded Monterey Jack cheese

Celery leaves for garnish



Preparation:
1.
Process eggs, milk, flour and 1/4 teaspoon salt in food processor or blender until smooth. Let stand 15 minutes.

2.
Preheat oven to 450°F. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 5 minutes or until just tender. Place in medium bowl. Heat 1 tablespoon oil over medium heat in same skillet. Add zucchini and carrots; cook and stir 8 to 10 minutes or until just tender. Remove from heat. Add bell pepper mixture to skillet; stir in tomatoes, dill, remaining 1/4 teaspoon salt and black pepper. Keep warm.

3.
Spray 9-inch ovenproof skillet with cooking spray; brush with remaining 1 tablespoon oil. Place skillet in oven 2 minutes or until hot. Pour batter into skillet. Bake 12 to 14 minutes or until lightly browned and cooked through.

4.
Spoon vegetable mixture into bowl; sprinkle with cheese. Bake 2 minutes more or until cheese is melted. Cut into wedges. Garnish, if desired.





This recipe appears in: Vegetarian