Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. In a large rimmed baking sheet, drizzle 1 tablespoon oil over pepper, zucchini and onion. Gently toss to coat. Roast 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 oil into a 10-inch ovenproof skillet or pie plate; place 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 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.