Vegetable Bowl

[Ellen]

I've made this before with the goat cheese and grilled veggies, but I think it would just as well host a caprese or Greek salad. I've included a roasted veggie recipe if you are having problems trying to figure out what to fill it with (although eggplant, squash, etc. come to mind).

Veggie Bowl

2 tsb butter
3 eggs
1 1/2 c milk
1/2 c flour
dash of salt
pinch of pepper

Heat oven to 450. Melt the butter in a 9 inch ovenproof skillet. Combine eggs, milk, flour, salt and pepper. Pour batter into skillet and bake 15 minutes. Reduce temp to 375 and bake 15 minutes more (do not open oven door while baking). When done, scatter crumbled goat cheese in shell. Top with grilled veggies and fresh herbs. Drizzle with olive oil and serve at room temp.

Roasted Veggies

1 large whole bulb garlic
3 med potatoes, quartered (that's what the recipe says but I cut mine into chunks smaller than quarters)
4 small onions, halved (I'd go a little smaller with these like the potatoes)
6 plum tomatoes, halved
2 medium zucchini, sliced
2 tbs olive oil
1 tsp dried Italian seasoning
1/2 tsp pepper

Heat oven to 425. Cut 3/4 top from garlic, making sure to cut through each clove. Discard top portion. Wrap securely in foil. In large bowl combine seasoning ingredients and add veggies (except tomatoes and zucchini) tossing to coat. Arrange vegetables and foil wrapped garlie on a baking sheet. Roast 30 minutes. Add zucchini and tomatoes, roast 15 minutes or until tender. Unwrap garlic and squeeze softened cloves over vegetables.