Vegetable Casserole
Submitted by CPR Family
Serves 8 to 10
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 8-ounces sliced mushrooms
- 1 medium zucchini, chopped
- 1 medium yellow summer squash, chopped
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 4 cups cooked Carolina Plantation Aromatic Brown Rice
- 1/3 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
In a large skillet, warm olive oil over medium heat. Add garlic and onion and cook, stirring frequently, until tender, about 5 minutes. Add bell pepper, mushrooms, zucchini and yellow squash. Cook, stirring frequently, until vegetables are just tender, 5 minutes. Add tomatoes and cook 2 minutes longer. Add salt and pepper.
In a large bowl, combine rice, cooked vegetables, cheese, eggs and parsley. Pour into a lightly oiled 9x13-inch casserole dish. Bake 20 to 25 minutes until golden brown on top. Garnish with chives and serve immediately.