Farmers' Market Bowl
Makes 4 to 6 servings
|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|
- Process eggs, milk, flour and 1/4 teaspoon salt in food processor or blender until smooth. Let stand 15 minutes.
- 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.
- 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.
- Spoon vegetable mixture into bowl; sprinkle with cheese. Bake 2 minutes more or until cheese is melted. Cut into wedges. Garnish, if desired.
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