Mixed Garden Casserole

1/4 cup brown sugar, firmly packed
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup uncooked, long grain rice (not instant)
1 small eggplant, peeled and sliced
1 large onion, sliced
3 medium zucchini, sliced
2 medium yellow summer squash, sliced
1 large green pepper, seeded and sliced
2 large tomatoes, peeled and sliced
2 tablespoons butter or margarine

Combine brown sugar, salt and pepper; set aside.

Place rice in bottom of a lightly sprayed or nonstick 13x9x2-inch baking dish. Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish. Sprinkle brown sugar mixture over each layer. Dot with butter or margarine. Cover tightly and bake at 350F degrees for 1-1/2 hours, or until rice and vegetables are tender.

Makes 10 servings.


Comments:

I think I'd rather use salt, pepper, a little garlic powder, some cinnamon and coriander/cilanto, and maybe a little curry instead of the brown sugar. Otherwise, this sounds great!
Anonymous, Location not stated.


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