1 c. chopped zucchini
1 c. chopped pared eggplant
1/2 c. chopped tomato
1/2 c. chopped green pepper
1/4 c. chopped onion
1 med. clove garlic, crushed
1/4 c. butter
3/4 tsp. salt
1/2 tsp. basil leaves
1/2 tsp. thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese, about 4 oz.
1 1/4 c. milk
1/4 c. sour cream
3/4 c. buttermilk baking mix

Heat oven 400 degrees. Lightly grease a 10 x 1 1/2 inch pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in butter in a 10 inch skillet over medium heat, stirring occasionally, until vegetables are crisp-tender, about 5-10 minutes. Stir in seasonings. Spread in pie plate, and sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed. Pour into pie plate. Bake at 400 degrees for 30 to 35 minutes, or until knife inserted in center comes out clean.