Summer Vegetable Casserole Food

ROASTED SUMMER VEGETABLE CASSEROLE

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
• Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

SUMMER VEGETABLE CASSEROLE

Steps:

• Pre-heat oven to 350 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium high heat.
• Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.
• Meanwhile, in a bowl, whisk together eggs, cream, and flour.
• Arrange vegetables in the bottom of a large glass baking dish.
• Sprinkle with seasonings.
• Distribute cheese cubes evenly over the vegetables.
• Pour in the egg mixture.
• Spread bread crumbs and Parmesan cheese over the top.
• Bake in the preheated oven for about an hour, or until nicely browned.

END OF SUMMER VEGETABLE BAKE

Steps:

• 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.