Try This: Dutch Baby with Roasted Vegetables

Want to try creating something new, delicious, and warm in your Longaberger FlameWare?  This unique recipe is a great way to use some of summer's surplus of zucchini or yellow squash, onions, peppers, and possibly other vegetables.  I found this tasty recipe in Midwest Living magazine (January/February 2015) while waiting at my dentist's office. 

Cheesy Dutch Baby with Pesto-Dressed Vegetables

In a baking pan, drizzle 1 Tablespoon olive oil over 1 1/2 cups sweet red pepper strips, 1 1/2 cups 1/4" slices zucchini or yellow summer squash, and 1 cup 1/2" thick wedges red onion.  Gently toss to coat.  Roast at 425 degrees F 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 4 eggs, 3/4 cup all-purpose flour, 2/3 cup milk, 1/2 cup sharp cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper.   Beat with an electric mixer on high speed for 2 minutes.

Pour 1 Tablespoon olive oil into a 10" oven-going skillet or pie plate (I used Longaberger's FlameWare Skillet--a FlameWare Braiser would work as well).  Place skillet in the oven with the roasting vegetables for 3-4 minutes or until hot.  Immediately pour egg mixture into hot skillet.  Place skillet in the oven and bake 20 minutes.  Dutch baby should be puffed and golden and vegetables lightly browned.

Dot 3 or 4 Tablespoons of basil or sun-dried tomato pesto over vegetables in pan and toss to coat.  Top Dutch baby with vegetables and cut into quarters to serve.

Midwest Living referred to the recipe as "comfort food" in the winter issue, and it would be wonderfully warming in cold weather.  However, I fixed this on a hot day this week.  It was even good left over!  If it's too heavy for you this summer, be sure to try it this fall or winter.