Our new rental home came with everything I ever wanted in a kitchen — tons of storage, generous counter space, and brand-new appliances. We’re actually the first tenants to use the stove, dishwasher, and refrigerator.

Now let’s talk about that refrigerator.

It’s a side-by-side stainless steel monster — and hands down the most frustrating appliance I’ve ever dealt with. I actually find myself missing our old top-freezer model, which says a lot. That thing may have been tiny, but it was at least functional.

Here’s the thing: I cook a lot. I bake a lot. And I entertain often. I’m also a planner, which means I prep food well in advance — and that requires proper storage. This fridge? Not it. The doors barely open, the interior is narrow, and organizing anything inside is like playing 3D Tetris. In the past six months, I’ve become unreasonably skilled at stacking, sliding, and shifting containers just to make things fit. I hate every minute of it.

We’ve had to change the way we approach meals — cooking smaller portions, clearing out leftovers quickly, and being ultra-strategic about what gets stored. I miss having room to just cook freely.

Which brings me to today’s dish.

For Christmas dinner, I roasted a medley of vegetables for an antipasto platter — eggplant, zucchini, red pepper, yellow squash, yellow onions, and cauliflower. Classic, simple, and delicious. But I ended up with leftovers, and with fridge space being the eternal battle, I needed to use them up.

Unfortunately, no one at Casa P was excited about a repeat performance of the antipasto. So, I turned those veggies into something new: a savory baked dish inspired by a Dutch baby pancake.

What started as a fridge-clearing mission turned into a new recipe I might actually love.

To ROAST the VEGGIES

Preheat your oven to 425°F. In a large bowl, toss your vegetables with olive oil, chopped fresh thyme, a splash of balsamic vinegar, and a generous amount of salt and pepper. Let them marinate for about 30 minutes to soak up all that flavor.

Spread the vegetables out on a large, rimmed baking sheet and roast for about 55 minutes, giving them a good toss halfway through. They should come out tender, golden, and slightly caramelized around the edges.

Once they’re out of the oven, let them cool at room temperature. Then transfer them to a platter, drizzle with a little more olive oil, another pinch of salt and pepper, and a final splash of balsamic. It turns into a gorgeous antipasto dish — perfect at room temp and even better with lots of toasted bread.

And no, I haven’t forgotten the measurements — I just never use any! I always eyeball this part. The trick is simple: coat your vegetables well with the oil and vinegar, season generously, and trust your instincts. You can’t mess it up.

Now for today’s recipe.

ROASTED VEGETABLE DUTCH-BABY

1 cup of all-purpose flour
1 egg
1 ¼ cups milk
4-5 tablespoon of olive oil
Roasted Vegetables – I had about 2 cups of leftover
Grated Parmesan cheese (or gruyere)
Fresh Thyme

In a mixing bowl, beat the egg, then gradually whisk in the flour with a splash of milk to form a smooth, thick paste. Slowly add the rest of the milk, whisking continuously to avoid lumps. Stir in the thyme leaves and season generously with salt and pepper. Blend until the batter is completely smooth, then set it aside in a cool spot until ready to use.

Pour a bit of oil into a roasting pan or cast iron skillet (see tips below) and place it in the oven to heat at 425°F.

Once the oven reaches temperature, add the roasted vegetables to the hot oil, tossing to coat them evenly. Return the pan to the oven and let the veggies warm through for about 10 minutes.

While they heat, give the batter one more whisk. Then — carefully — open the oven, pull out the pan using oven mitts, and pour the batter over the vegetables. It should start to bubble around the edges (this is a good sign!).

Slide the pan back into the oven and bake for 20-30 minutes. When it’s puffed up and golden, reduce the temperature to 375°F and bake for another 10–15 minutes, until the edges are crisp and beautifully browned.

Remove from the oven, sprinkle with your favorite cheese (I used Gruyère) and a handful of fresh herbs (I used thyme), and serve immediately.

Tips:

Dice all the vegetables into evenly sized pieces — this helps them roast uniformly and prevents any from over- or undercooking.
It’s essential to get the oil in your skillet piping hot before pouring in the batter. That heat kickstarts the rise and gives you that signature puff.
Avoid using a deep roasting dish. A cast iron skillet works perfectly here — not only does it hold heat beautifully, but it also caramelizes the batter, giving you that crispy, golden bottom (major win!).
This dish is delicious hot, but honestly? I prefer it at room temperature. The flavors mellow and settle, and the texture holds up beautifully.