End of Summer Vegetable Bake |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This pretty side dish is the result - it's easy to fix but impressive enough for company. We're busy retirees with five grown kids and a menagerie ranging from show dogs to miniature donkeys. -Judy Williams, Hayden, Idaho Ingredients:
1 small head cauliflower, broken into small florets (about 5 cups) |
1 medium bunch broccoli, cut into small florets (about 4 cups) |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon butter |
2 medium tomatoes, chopped |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
4 eggs |
1/3 cup half-and-half cream |
1-1/2 cups (6 ounces) shredded swiss cheese, divided |
1/4 cup shredded parmesan cheese |
Directions:
1. Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside.
2. In a large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about 4 minutes, stirring occasionally. Remove from the heat and set aside.
3. In a large bowl, beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining Swiss cheese.
4. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 12 servings.
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