This is an easy and delicious way to use those 'end of summer' fresh veggies. In this dish, the vegetables are tastefully spiced with our Chicken & Veggie Seasoning, Thyme, and Garlic Granules. This casserole can be used as a side dish or as the main dish for a meal. Great veggies and great flavors - a perfect way to enjoy fresh summer garden produce.
CHICKEN & VEGGIE SEASONING, Thyme (dried herb), Garlic Granules
Ingredients:
1 medium onion, large chop
1 cup chopped fresh peppers (combination of green, yellow & red peppers)
1 cup chopped fresh zucchini
1 cup chopped fresh yellow summer squash
2 cups peeled and chopped fresh eggplant
2 Tblspns olive oil
1 tsp Garlic Granules
2 tsp Chicken & Veggie Seasoning
2 tsp Thyme (dried herb)
1 tsp salt
Pepper to taste
2 eggs, lightly beaten
1/2 cup chicken broth
1 1/2 cups dry stuffing mix (herb flavor)
2 cups grated Fontina or Monterrey Jack cheese, divided
Directions: Preheat oven to 350 degrees. In a large fry pan saute the onions, peppers and Garlic Granules for about a minute. Add the zucchini and yellow squash and saute for 2 minutes (vegetables should be tender-crisp, not too soft), then add the eggplant and saute for another minute. Remove the pan from the heat and let it cool for about 5 minutes. Add the Chicken & Veggie Seasoning, Thyme, salt, pepper, chicken broth, stuffing mix, eggs and 1 cup of the cheese. Mix to combine. Place this mixture in a greased casserole dish and bake for 15 minutes (uncovered) in the preheated oven. Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. Return the dish to the oven and bake for another 15 minutes.
