Corny Vegetable Casserole

This is a great way to use up your summer garden - or CSA - vegetables.  Fresh tomatoes, zucchini (or yellow squash), any color pepper, even fresh corn can be used.

  2 Tbl butter                                                                           2 Cup Sharp Cheddar Cheese, grated

  2 Tbl Onion, Minced                                                              1 Tsp chili powder

  1 Cups Bell Pepper, chopped                                                  1/2 Tsp ground coriander

  3 Large Eggs, beaten                                                             1/4 Tsp ground turmeric, optional

  3 Cup Frozen Corn                                                                1 Tsp Horseradish Mustard

  1 Cup zucchini, grated                                                            1 Pinch salt, to taste

  1/2 Cup cornmeal                                                                   1 Pinch pepper, to taste

  1.5 Cups Tomatoes, Diced                                                      

Preheat oven to 350 degrees F.

Heat butter in a skillet and add the onion and sauté over moderately low heat until it is translucent.  Add the bell pepper and sauté until both are lightly browned.  In a mixing bowl, combine the beaten eggs with the sautéed peppers, corn kernels (thawed), zucchini, cornmeal, green olives, tomatoes, cheddar cheese, chili powder, coriander, turmeric, Dijon mustard, salt and pepper.  Mix thoroughly and pour into an  oiled 9x13 baking pan.  Bake for 40 to 45 minutes, or until knife comes out clean.