Summer Vegetable TianServes 6 To 8

Ingredients

• 1 bunch broccoli cut into florets
• 3 medium-size zucchini sliced 14-inch thick
• 34 lb fresh spinach
• 2 Tbsp olive oil
• 1 Tbsp butter
• 2 small onions chopped
• 2 cloves garlic minced
• 14 c chopped parsley
• 1 c grated Parmesan cheese
• salt and pepper to taste
• 8 eggs

Directions

1. Blanch the broccoli in salted boiling water for 3 minutes or until it is bright green
2. Refresh under cold water and allow to drain
3. Trim the tough stalks from the spinach and wash well without draining the spinach
4. Put the spinach in a large pot and cook over low heat covered until wilted about 4 to 5 minutes Squeeze out the water and chop roughly
5. Set aside