Balsamic Vegetables and Southwestern Brown Rice

Vegetables
1 1/3 cups eggplant, fresh, sliced thinly with skin
1 1/2 cup zucchini, fresh, sliced thinly with skin
1 cup yellow squash, fresh, sliced thinly with skin
1 1/3 cups diced fresh tomatoes
3/4 cup green pepper strips
Marinade
1 1/4 cup balsamic vinegar
1 1/4 cup minced garlic
1 tablespoon brown sugar
Rice
1 pound dry weight brown rice
4 3/4 cups broth
1 1/4 teaspoon chili Powder
1/4 teaspoon cumin
1/4 teaspoon dried oregano
3/4 teaspoon minced garlic
1/3 cup corn

Mix balsamic vinegar, garlic and brown sugar. Pour over vegetables. Marinate for one hour before service.

Cook rice in water with seasonings. Add corn and heat. Keep hot for service.

Steam vegetables. Serve over rice.

Servings: 10



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