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Summer Vegetable Casserole

Summer Vegetable Casserole

Oxmoor House JANUARY 1983

  • Yield: 10 to 12 servings

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

Preparation

Combine brown sugar, salt, and pepper. Set aside.

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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Summer Vegetable Casserole recipe

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