End of summer vegetable bake is 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. From Judy Williams of 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 eggs

1/3 cup half-and-half cream

1-1/2 cups (6 ounces) shredded Swiss cheese,

divided

1/4 cup shredded Parmesan cheese

Method 

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 crisptender. 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 near the center comes out clean. Let stand 10 minutes before serving. Yield: 12 servings.