Summer Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/4 cup firmly packed brown sugar |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 cup uncooked regular rice |
1 small eggplant, peeled and sliced |
1 large onion, sliced |
3 medium-size yellow squash, sliced |
3 medium zucchini, sliced |
1 large green pepper, seeded and sliced |
2 large tomatoes, peeled and sliced |
2 tablespoons butter or margarine |
Directions:
1. Combine brown sugar, salt, and pepper. Set aside.
2. Place rice in bottom of a lightly greased 13- x 9- x 2-inch baking dish. Layer eggplant, onion, squash, zucchini, green pepper, and tomato in baking dish; sprinkle brown sugar mixture over each layer. Dot with butter. Cover tightly, and bake at 350° for 1 1/2 hours or until rice and vegetables are tender.
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