Summer Harvest Vegetable Bake

READY IN: 50mins
Recipe by Kittencal@recipezazz

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.

Top Review by wife2abadge

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.

Ingredients Nutrition

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.

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