Now that local farmer’s markets are open, this is a delicious way to support them and eat your vegetables too!
1 CUP CHOPPED ZUCCHINI | 1 CUP CHOPPED EGGPLANT |
½ CUP CHOPPED TOMATO | ½ CUP CHOPPED YELLOW PEPPER |
½ CUP CHOPPED ONION | 1 GARLIC CLOVE – crushed |
1/3 CUP BUTTER | 1 TSP SALT |
½ TSP DRIED BASIL | ½ TSP DRIED OREGANO |
FRESHLY GROUND BLACK PEPPER | 1 CUP SHREDDED CHEESE – your favorite |
1 ¼ CUP MILK | 1/3 CUP SOUR CREAM – drained |
¾ CUP BISQUICK or PIONEER BAKING MIX | 3 EGGS – lightly beaten ¼ CUP GRATED ROMANO CHEESE |
Preheat oven to 400º. Lightly grease a 10-inch pie dish.
Cook zucchini, eggplant, tomato, yellow pepper, onion and garlic in butter until crisp but still tender. Stir in seasonings and mix well. Spread out I prepared pie dish (preferably glass) and sprinkle with your preferred cheese.
Add milk, sour cream eggs and baking mix to a blended and blend for 15-20 seconds on high speed. Pour into pie dish, top with grated Romano cheese and bake for about 30-35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving but best served warm.
BUON MANGIATA!
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