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Summer's Bounty Casserole




Source of Recipe


Internet


List of Ingredients




2 eggplants (six cups) peeled and diced
4 medium zucchini, sliced
1 Tblsp. salt
3 medium tomatoes, chopped
2 medium green peppers, chopped
2 medium onions, chopped
1 1/2 cups (2 or 3 ears equivalent) corn
1 1/2 cups cooked rice
3 Tblsp. chopped parsley
1/8 tsp. pepper
1/3 to 1/2 cup melted butter

Place eggplant and zucchini in a colander. Sprinkle with salt and let stand for 30 minutes. Preheat oven to 400° F. In a 13 x 9-in. baking dish combine all the vegetables. Sprinkle with salt and pepper to taste. Pour melted butter over the vegetables. Cover with foil and bake for 35-40 minutes or until vegetables are tender. Makes 10-12 servings

Recipe