Farmers’ Market Bowl
Another dinner from the ol’ vegetarian cookbook. We aren’t hippies, I promise. The next dog-eared recipe is for pot roast, which presumably involves meat of some sort (unless I’m roasting a potater).
This meal is okay. I really like the “bowl” portion. I think there’s too much mass to it. It’s pretty much a stack of over six inches of vegetables on a sort of omelet. I think we’d have gotten along better if we’d have kept it to three inches.
Of course, most of this can be blamed on the American produce system, which genetically engineers its vegetables so that a “medium” zucchini is over twelve inches long, and the average bell pepper is the size of your head.
Farmers’ Market Bowl (from Favorite Brand Name Vegetarian Cooking, 1997)
4 large eggs
1/2 cup whole milk
2/3 cups flour
1/2 tsp salt, divided
3 tbsp extra virgin olive oil, divided
2 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 carrots, thinly sliced
8 cherry tomatoes, cut into halves
2 tbsp minced fresh dill
1/2 ground black pepper
1 cup (4 oz) shredded Monterey Jack cheese
Celery leaves for garnish
Process eggs, milk, flour, and 1/4 tsp salt in food processor or blender until smooth. Let sit 15 minutes.
Preheat oven to 450 degrees Fahrenheit. 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 so 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. Makes 4 to 6 servings
January 7th, 2010 at 10:02 am
Look at you, all branching out and stuff. I’m impressed. And we eat veg about two nights a week and are ALSO not hippies, so good for you!