Cheesy Dutch Baby with Pesto-Dressed Vegetables

In a 15x10x1-inch baking pan, drizzle 1 tablespoon olive oil over red pepper, zucchini and onion. Gently toss to coat. Roast at 425° for about 30 minutes,
stirring once after about 10 minutes.

Immediately after placing vegetables
in oven, prepare Dutch baby. In a medium
mixing bowl, combine eggs, flour, milk,
cheese, salt and cayenne; beat with an
electric mixer on high speed for 2 minutes.

Pour 1 tablespoon olive oil into a
10-inch oven-going skillet or pie plate;
place skillet in the oven with the roasting
vegetables for 3 to 4 minutes or until hot.
Remove from oven. (This is a good time
to stir the vegetables.) Immediately pour
egg mixture into hot skillet. Place skillet
in oven and bake 20 minutes; Dutch
baby should be puffed and golden and
vegetables lightly browned. Dot pesto
over vegetables in pan and toss to coat.
Top Dutch baby with vegetables; cut into
quarters to serve.