Instructions: Preheat oven to 375 F. Cut vegetables in chunks. You dont need to peel them if you wash them well. Put all ingredients in a large casserole dish. Bake uncovered 1 to 1 1/2 hours until all vegetables are tender. Spread cheese on top and mix into casserole.

Great recipe to make when the garden is producing.

If you would like, use less oil and some water. In winter you can use canned tomatoes and use some of the juice. Frozen mixed vegetables instead of peas are a good alternative. This can be readily adapted depending on which vegetables are plentiful. The ingredient list is only a guide. Leave out the eggplant if your family doesnt care for it. You can use more squash. You can also use some fresh green beans.

Description: "A baked rice and vegetable stew using your favorite combination of vegetables from the summer harvest; topped with jack cheese."

Ratings : Cholesterol Rating 0 Complete Meal 6 Complexity 2 Cost 3
Depth 4 Difficulty 3 Fanciness 2 Kid Appeal 2 Portability 5 Serving Temperature 10

Jo Ann Says: This is also a recipe we are using frequently right now as our veggies are getting very abundant.

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