Summer Harvest Vegetable Bake

"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."
 
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Ready In:
50mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • set oven to 350 degrees.
  • butter a medium-size baking dish.
  • Steam or cook cauliflower and broccoli until firm-tender; drain and set aside.
  • saute onion and garlic in butter until tender.
  • stir in tomatoes, seasonings, cauliflower and broccoli.
  • cook uncovered, until heated through, around 4-5 minutes.
  • remove from heat, and set adide.
  • in a bowl, beat eggs and cream; stir in 1 cup swiss cheese, Parmesan cheese, and the veggie mixture.
  • transfer to the greased baking dish.
  • sprinkle with remaining cheese.
  • bake, uncovered at 350 degrees for approx.
  • 30 minutes, or until a knife inserted in the middle, comes out clean.

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Reviews

  1. With a few differences, this was just published in our local paper! I used 5 cups cauliflower, 4 cups broccoli, and 2 tomatoes. I also added 1/2 tsp hot pepper sauce, and skipped the butter. I just sauteed the onion and garlic in some nonstick cooking spray. I substituted egg beaters for the eggs. It was quite tasty.
     
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