Parmesan Vegetable Bake

A couple of weeks ago my roommate and I were sitting around and decided to resuscitate our blogs, with the commitment that we would write at least one post a week, by Sunday night.  It's Sunday night.  Tah-duh!  Post.  Feel free to hop over and check out Samantha's blog.  She lost her computer cord though so she's getting a pass on blogging until she gets a new one.

To get things kicked off I'm writing about a couple of new dishes I added to our family's Christmas dinner this year.  Recipe posts are easy, and every one likes to read about food, right?  I have a couple of more kick-off posts lined up, so come on back in the next couple days.

Recipe #1:  Parmesan Vegetable Bake

Ingredients

• 1 medium-sized yellow squash sliced lengthwise and then into ¼ inch slices 
• 2 medium-sized zucchini, sliced lengthwise and then into ¼ inch slices 
• 1 large tomato, in bite-sized chunks
• 1/3 red onion, sliced and diced up
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 Tbsp fresh thyme leaves or ½ tsp dried thyme
• 2 eggs
• ⅓ cup sour cream
• 1 cup crumbled feta (not tightly packed)
• 2 T grated Parmesan cheese
• 1 cup Italian blend or other preferred cheese
• 1 T lemon juice
• salt and pepper - to taste

Instructions

1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2. Prepare the vegetables.  You want them all to be in bite-sized pieces.  Heat oil in a large non-stick frying pan.  Add the squash, garlic, and thyme. Saute and stir just until the squash, zucchini, and onions are starting to soften slightly.  Don't overcook. Remove from heat and add tomatoes.
3. Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.  Place half of the vegetable mix into the bottom of the casserole.  Sprinkle on some salt and pepper then spread ½ of the egg mixture over the top.  Repeat with remaining vegetable and egg mixture.  Top with 1 cup of other cheese choice.  
4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Recipe #2:  Goat Cheese Peppers

I was easily only one of 2 people who ate any of these at Christmas.  I love goat cheese; my family however does not.  Notwithstanding, they were amazing and I will make them again.  

Ingredients

• 1 package 12 ounce mini sweet peppers
• 1-2 tablespoons oil of choice
• Salt and pepper
• 8-10 ounce package of soft goat cheese
• 3 pieces of bacon, cooked and crumbled
• 1 tablespoon fresh chives, sliced

Instructions

1. Preheat oven to 425 degrees.  Line baking sheet with foil.
2. Slice the tops of the peppers off, cut in half, and remove seeds.  Lay halved peppers in a single layer on a baking sheet and drizzle with oil.
3. In a small bowl, mix salt, pepper, and goat cheese until smooth.  (You can add other herbs or spices as you see fit.)  Fill each pepper with cheese.
4. Bake for 10 minutes.  Then broil for 1 minute until cheese is brown.  Remove from oven and top with bacon and chives.  
5. Serve hot or at room temperature.