FBD

Summer Vegetable Casserole

AmericanVegetarianEasy65 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp raw long-grain white rice
  • 3 medium zucchini, thickly sliced into rounds
  • 3 medium yellow squash, thickly sliced into rounds
  • 1 large onion, sliced into wedges
  • 2 large ripe tomatoes, sliced into wedges
  • 0.5 tsp salt
  • 0.3 tsp black pepper
  • 1 tbsp brown sugar
  • 2 tbsp butter or margarine, cut into small pieces

Instructions

  1. 1

    Preheat oven to 325°F. Butter a 2-quart casserole dish.

  2. 2

    Place the raw rice in the bottom of the casserole.

  3. 3

    Layer the vegetables in order: zucchini, yellow squash, onion wedges, and tomato wedges. Cut all vegetables into thick slices — do not add any liquid, as these vegetables are naturally juicy.

  4. 4

    Sprinkle salt, pepper, and brown sugar between each layer and on top.

  5. 5

    Dot the top with small pieces of butter.

  6. 6

    Cover and bake at 325°F for 1 hour, until the vegetables are tender and the rice at the bottom has absorbed the natural juices.