Summer Vegetable Casserole

Name: Summer Vegetable Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters firmly packed brown sugar; 2 Tbsps butter or margarine; 1 small eggplant, peeled and sliced; 1 large green pepper, seeded and sliced; 1 large onion, sliced; 1 teaspoons pepper; 118 milliliters uncooked regular rice; 2 teaspoons salt; 2 larges tomatoes, peeled and sliced; 3 medium sizes yellow squash, sliced; 3 mediums zucchini, sliced

Summer Vegetable Casserole might be just the side dish you are searching for. One serving contains 98 calories, 3g of protein, and 2g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up zucchini, salt, eggplant, and a few other things to make it today. It is perfect for The Fourth Of July.

Instructions

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

Ingredients you will need

Brown Sugar

Pepper

Salt

Place rice in bottom of a lightly greased 13- x 9- x 2-inch baking dish.

Ingredients you will need

Rice

Equipment you will use

Baking Pan

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.

Ingredients you will need

Green Pepper