This meatless casserole is great for using up those summer vegetables from your garden.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 large onion, sliced
- 1 eggplant, peeled and cubed
- 1 cup uncooked rice
- 1 green pepper, diced
- 3 summer squash, sliced
- 3 tomatoes, peeled and sliced
- salt and pepper
- 1 1/2 cups beef stock
- 3 tbsp olive oil
Preparation:
Grease large casserole dish and layer the veggies. Mix the stock and olive oil together and pour over all. Cover and bake at 350 degrees for 30 minutes; uncover and bake 15 min until liquid is absorbed. - From Lynn
