1 cup Florida zucchini, diced small
1 cup Florida squash, diced small
1/2 cup Florida bell peppers, diced small
1/2 cup Florida carrots, diced small
1 stalk Florida celery, diced small
1 cup Florida mushrooms, sliced thin
1/2 cup onion, diced small
2 scallions, chopped fine
6 ounces goat cheese, softened to room temperature
6-8 ounces cream cheese, softened to room temperature
3 tablespoons fresh herbs (thyme, rosemary, dill or parsley)
1 tablespoon hot sauce (your favorite)
1 tablespoon garlic, minced
1 tablespoon all-purpose seasoning (your favorite)
2 cups cheese, shredded (cheddar, mozzarella or provolone)
Oil for cooking
Sea salt and fresh ground pepper, to taste
Preheat oven to 350 degrees.
Preheat a large saute pan over medium-high heat. Add oil to pan. Add zucchini, squash, peppers, celery, onions, carrots and garlic. Saute for 5 minutes or until soft. Season with 1/2 tablespoon all-purpose seasoning. Add mushrooms, scallions and half of the fresh herbs and continue to saute for 3 minutes. Remove from heat and add to large mixing bowl with softened cream cheese, goat cheese and 1 cup shredded cheese. Add remaining all-purpose seasoning and hot sauce and stir to combine. Pour into casserole dish, top with remaining shredded cheese and herbs, and bake for 20 minutes or until hot and bubbly. Remove from oven and serve warm with Florida vegetables for dipping.
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