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Enjoy this recipe from Hometown Favorites Cookbook.
Submitted by: Kathy Grashoff from Fort Wayne, IN
1-1/2 c. rice, uncooked
5 tomatoes, sliced
3 zucchini, sliced
3 carrots, thinly sliced
2 green peppers, sliced into rings
1 onion, thinly sliced and separated into rings
3/4 c. water
6 T. olive oil
6 T. rice wine vinegar
3 T. fresh parsley, chopped
1 to 2 t. hot pepper sauce
2 cloves garlic, minced
1-1/2 t. salt
3/4 t. dried thyme
3/4 t. pepper
3/4 t. dried basil
1-1/2 c. mozzarella cheese, shredded
1/3 c. grated Parmesan cheese
Place 3/4 cup rice in each of two, 11"x7" baking dishes. Layer half of vegetables over rice in each dish. In a small bowl, combine water, oil, vinegar, parsley, pepper sauce, garlic, salt, thyme, pepper and basil; stir until well blended. Pour half of oil mixture over vegetables in each dish. Bake, covered, at 350 degrees for 1-1/2 hours or until vegetables are tender. Sprinkle cheeses over both casseroles and continue to bake, uncovered, for approximately 10 minutes or until cheese melts. Each baking dish makes 6 to 8 servings. | |
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Place 3/4 cup rice in each of two, 11"x7" baking dishes. Layer half of vegetables over rice in each dish. In a small bowl, combine water, oil, vinegar, parsley, pepper sauce, garlic, salt, thyme, pepper and basil; stir until well blended. Pour half of oil mixture over vegetables in each dish. Bake, covered, at 350 degrees for 1-1/2 hours or until vegetables are tender. Sprinkle cheeses over both casseroles and continue to bake, uncovered, for approximately 10 minutes or until cheese melts. Each baking dish makes 6 to 8 servings. |
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