End of Summer Vegetable Bake
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
Total TimePrep: 40 min. Bake: 25 min. + standing
- 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 large eggs
- 1/3 cup half-and-half cream
- 1-1/2 cups shredded Swiss cheese, divided
- 1/4 cup shredded Parmesan cheese
- 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.
- 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.
- 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.
- Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts3/4 cup: 131 calories, 8g fat (4g saturated fat), 90mg cholesterol, 269mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 9g protein.
Originally published as End of Summer Vegetable Bake in Country Woman July/August 1999
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