1/2 cup vegetable oil
1 cup whole milk
1 1/2 cups chopped fresh parsley
1/2 cup butter
2 eggs
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Place the oil, milk and parsley into a large microwave-safe skillet. Cook over medium heat, stirring frequently until all vegetables are tender. Pour olive oil mixture over vegetables in pan. Stir in milk and parsley; pour over veggies. Place pan in oven to warm, stirring occasionally.
In a small microwave-safe bowl, melt butter. Stir cream cheese and cream cheese into melted butter. Sprinkle cream cheese mixture over vegetables. Spread cream cheese mixture over vegetables. Top with cheese.
Bake at 375 degrees F (190 degrees C), uncovered, for 1 hour in the preheated oven. Remove from oven and sprinkle with remaining marinade. Cool before slicing.