Green And White Vegetable Bake

• 2 Tbsp. corn oil margarine
• 1/2 lb. cauliflower, broken into florets, stems peeled and cut into 1/2-inch pieces
• 1/2 lb. fresh broccoli, broken into florets, stems peeled and cut into 1/2-inch pieces
• salt and freshly ground pepper to taste
• 1/2 lb. carrots, pared and diced
• 1 small onion, diced
• 1 large red or green pepper, seeded and chopped
• 7 eggs
• 1 1/4 c. milk
• 1 lb. Monterey Jack cheese, grated
• 1 1/2 tsp. minced garlic
• 1 to 2 Tbsp. soy sauce
• 1 tsp. celery seed
• 1/2 tsp. dill weed

1. Melt margarine in a medium skillet until foam subsides.
2. Add cauliflower and broccoli stems, salt and pepper.
3. Cook over low heat for about 5 minutes, stirring occasionally.
4. Add carrots, onion, pepper and cauliflower and broccoli florets.
5. Cover and cook until tender, about 10 minutes, stirring occasionally. Preheat oven to 350u0b0.
6. Beat eggs and milk in a large bowl.
7. Add cheese, garlic, seasonings and vegetables.
8. Turn into a lightly greased deep 3-quart baking dish.
9. Place baking dish in a large shallow pan filled to 1-inch depth with boiling water.
10. Bake until knife inserted in center of casserole comes out clean, about 50 to 60 minutes.
11. Makes 6 to 8 servings.

corn oil margarine, cauliflower, fresh broccoli, salt, carrots, onion, red, eggs, milk, cheese, garlic, soy sauce, celery, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580814 (may not work)