Farmer S Market Vegetable Bowl Recipe
Ingredients
| 2 small sweet red peppers | ||
| Vegetable cooking spray | ||
| Olive oil | 2 Teaspoon, divided | |
| Zucchini | 2 Cup (16 tbs), sliced | |
| Onion | 1 Small, sliced | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| Cherry tomatoes | 12 , halved | |
| Basil | 1 1/2 Tablespoon, minced | |
| Egg substitute | 1 Cup (16 tbs), frozen | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
Directions
Cut sweet red peppers in half lengthwise; remove and discard seeds and membranes.
Place peppers, skin side up, on a large baking sheet; flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until charred.
Place peppers in ice water; chill 5 minutes.
Remove from water; peel and discard skins.
Cut into thin strips, and set aside.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add zucchini, onion, carrot, and garlic; saute 10 to 12 minutes or until vegetables are tender.
Stir in peppers, tomatoes, and basil.
Remove from heat, and keep warm.
Combine egg substitute, flour, milk, and salt in a medium bowl; beat with a wire whisk until smooth.
Coat a 9-inch cast-iron skillet with cooking spray; brush with remaining 1 teaspoon olive oil.
Place skillet in a 450° oven for 4 minutes or until hot.
Pour batter into skillet.
Bake at 450° for 15 minutes.
Reduce heat to 375°, and bake 15 minutes or until puffed and browned.
Spoon vegetable mixture into shell; sprinkle with feta cheese.
Place peppers, skin side up, on a large baking sheet; flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until charred.
Place peppers in ice water; chill 5 minutes.
Remove from water; peel and discard skins.
Cut into thin strips, and set aside.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add zucchini, onion, carrot, and garlic; saute 10 to 12 minutes or until vegetables are tender.
Stir in peppers, tomatoes, and basil.
Remove from heat, and keep warm.
Combine egg substitute, flour, milk, and salt in a medium bowl; beat with a wire whisk until smooth.
Coat a 9-inch cast-iron skillet with cooking spray; brush with remaining 1 teaspoon olive oil.
Place skillet in a 450° oven for 4 minutes or until hot.
Pour batter into skillet.
Bake at 450° for 15 minutes.
Reduce heat to 375°, and bake 15 minutes or until puffed and browned.
Spoon vegetable mixture into shell; sprinkle with feta cheese.
Chef
