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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. margarine or butter
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese
1 1/4 c. milk
1/4 c. sour cream
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.