END OF SUMMER VEGETABLE BAKE Traditional Italian Seasoning
12 servings
1 small head cauliflower, broken into small florets (about 5 cups)
1 bunch broccoli, cut into small florets (about 4 cups)
1 cup baby carrots, cut lengthwise
2 medium tomatoes, chopped
1 cup onion chopped
1 tablespoon butter
1½ teaspoons salt
2 tablespoons Oh! So Garlic
¼ teaspoon hot pepper sauce
4 eggs, beaten
⅓ cup half-and-half
1½ cups (6 ounces) shredded Swiss cheese, divided
¼ cup shredded parmesan cheese
3 tablespoons Traditional Italian Seasoning
½ teaspoon fresh ground black pepper
1. Place the cauliflower, broccoli, and carrots in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Drain and set aside.
2. In a medium skillet, sauté onions in butter until tender. Stir in the tomatoes and Oh So Garlic Seasoning.
3. In a large bowl combine beaten eggs and cream with remaining seasoning and hot pepper sauce; stir in 1 cup Swiss cheese, parmesan cheese with the vegetables & tomato mixture. Transfer to a well greased shallow 2 quart baking dish. Sprinkle with remaining Swiss cheese.
4. Bake, uncovered 375ºF for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.