Summer Harvest Vegetable Bake |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This is a super end of summer veggie bake, a great recipe to use up all those leftover veggies. Although I have never try this, I am sure that this could be made into a vegatarian dish, just by adjusting a few milk ingredients. Ingredients:
1 small cauliflower, broken into small florets (about 4 cups) |
1 bunch broccoli floret (about 3 cups) |
1 medium onion, chopped |
1 -2 clove garlic, minced |
3 tablespoons butter |
3 medium tomatoes, chopped |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
1 pinch thyme (optional) |
salt and pepper |
4 eggs |
1/3 cup half-and-half |
2 cups shredded swiss cheese |
1/4 cup grated parmesan cheese |
Directions:
1. set oven to 350 degrees.
2. butter a medium-size baking dish.
3. Steam or cook cauliflower and broccoli until firm-tender; drain and set aside.
4. saute onion and garlic in butter until tender.
5. stir in tomatoes, seasonings, cauliflower and broccoli.
6. cook uncovered, until heated through, around 4-5 minutes.
7. remove from heat, and set adide.
8. in a bowl, beat eggs and cream; stir in 1 cup swiss cheese, Parmesan cheese, and the veggie mixture.
9. transfer to the greased baking dish.
10. sprinkle with remaining cheese.
11. bake, uncovered at 350 degrees for approx.
12. 30 minutes, or until a knife inserted in the middle, comes out clean.
|
|