Farmers' Market Bowl

Makes 4 to 6 servings

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

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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Farmers Market Bowl