End of Summer Vegetable Bake

Name: End of Summer Vegetable Bake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 servings.
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 large eggs; 1/3 cup half-and-half cream; 1-1/2 cups shredded Swiss cheese, divided; 1/4 cup shredded Parmesan cheese

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 large eggs
1/3 cup half-and-half cream
1-1/2 cups shredded Swiss cheese, divided
1/4 cup shredded Parmesan cheese

Directions

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.