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.Advertisement
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.