Here is a wonderfully healthy summertime recipe. You ought to be able to find most of the ingredients at your local Farmer's Market:
Summer Vegetable Gratin
High in vitamins, calcium, protein, and beta carotene this dish is wonderful for pregnant women as well as families. It can be served as a main dish or a side dish.
1 tablespoon olive oil
1 small sweet onion, chopped
1 medium or large red bell pepper, seeded & diced
3 medium zucchini (1 ¼ - 1 ½ pounds), diced
1 or 2 large garlic cloves, minced or pressed (this is to taste)
1 ear corn, kernels cut from the cob
1 tsp. chopped fresh thyme or ½ tsp. dried thyme
3 large eggs
¾ cup milk
½ cup grated Parmesan cheese
Salt to taste (about ¾ teaspoon)
Pepper to taste
1. Preheat the oven to 375 degrees. Oil a 2-quart baking or gratin dish.
2. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until just tender, 3-5 minutes. Add the bell pepper and cook, stirring often, until it begins to soften, about 3 minutes. Add the zucchini, garlic, and about ¼ teaspoon salt and continue to cook, stirring often, until the zucchini is translucent but still bright green. Stir in the corn, pepper, and thyme and cook, stirring, for a few minutes more, until the corn is barely tender. Transfer to the baking dish.
3. In a medium bowl, beat together the eggs, and milk. Add about ½ teaspoon salt and season with the pepper. Add the cheese and stir together. Pour over the zucchini mixture. Bake for 30-40 minutes, until firm and browned. Serve hot or at room temperature.
* Recipe from: Every Woman’s Guide to Eating During Pregnancy by Martha Rose Shulman & Jane L. Davis, MD