Dice all vegetables and sauté them in a small amount of oil until just cooked but still crisp. Set aside.

In the meantime, make the batter. Soften the butter, then add the eggs one at a time, beating after each addition. Add the lemon zest, baking powder, and flour. Mix until smooth. Add the cream, wine, and seasonings, blending well.

Place the cooked vegetables into a cake pan of your choice. Pour the batter over the vegetables.

Bake in a hot oven at 400°F for 45 minutes.