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Yugoslavian: Vineyard Vegetable Casserole

Source of Recipe

Tim, OR


List of Ingredients

1 lb. potatoes, peeled and cubed

1 lb. eggplant, peeled and cubed

3/4 lb. green pepper, chopper

1/2 lb. zucchini and/or crookneck squash,

3/4 lb. red onion, chopped

2 cups carrots, thickly sliced

2 to 4 tablespoons parsley, chopped

10 oz. frozen peas

1/3 cup plus 3 tablespoons olive oil

1/2 to 1 teaspoons Tabasco or hot sauce

1 to 2 teaspoons salt

1/2 to 3/4 teaspoon pepper

2 lb. tomatoes, sliced

2/3 cup raw white rice (or the kind of brown rice that cooks in 20 minutes)

2 to 4 tablespoons white wine or cider vinegar

1/2 cup water

1 cup Monterey jack or Muenster cheese, coarsely grated




Recipe

Preheat oven to 350F degrees. Lightly oil a 4 quart casserole. In a large bowl, combine potatoes, eggplant, green pepper, zucchini, onion, carrots, parsley, and peas. Season with 1/3 cup olive oil, Tabasco, salt, and pepper. Toss well.

Place 1/2 of the tomatoes in the bottom on the prepared casserole. Cover with 1/2 of the vegetable mixture. Sprinkle rice over the vegetables and top with remaining vegetables. Cover with rest of the tomato slices. Pour 3 tablespoons of olive oil, the wine or vinegar, and the water over all.

Bake covered for 1-3/4 to 2 hours, until vegetables are tender. Uncover casserole and top with cheese. Continue cooking uncovered until cheese is melted.