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End of Summer Vegetable Bake

Total Time

Prep: 40 min. Bake: 25 min. + standing


12 servings

Updated: Oct. 23, 2022
Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This 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. -Judy Williams, Hayden, Idaho


  • 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 large eggs
  • 1/3 cup half-and-half cream
  • 1-1/2 cups shredded Swiss cheese, divided
  • 1/4 cup shredded Parmesan cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

3/4 cup: 131 calories, 8g fat (4g saturated fat), 90mg cholesterol, 269mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 9g protein.

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