Summer Vegetable Gratin

prep time:: 0 min

Serving size: 0

ingredients

2 tomatoes -- thinly sliced
1 green bell pepper -- seeded and thinly sl
3 zucchini -- thinly sliced
1 medium onion -- thinly sliced
2 medium potatoes -- thinly sliced
3 tbsp minced fresh oregano
1 1/2 tsp minced fresh thyme
1 tbsp minced fresh basil
1/4 tsp salt
1 C long-grain rice -- divided
3/4 C half and half
1/4 tsp freshly ground pepper
2 tbsp unsalted butter -- cut into pieces
8 oz cheddar cheese -- shredded
1/2 C bread crumbs

directions

Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish. Combine tomatoes, bell pepper, zucchini, onion, and potatoes in a large bowl. Combine oregano, thyme, basil, and salt in a separate small bowl. Layer half of vegetables in the prepared baking dish. Sprinkle half of oregano mixture on top of vegetables. Add 1/2 cup rice. Repeat layers. Pour half and half over casserole. Season with pepper. Dot with butter. Cover with foil and bake 1 1/2 hours.

Combine cheese and bread crumbs. Remove foil from casserole. Top with cheese mixture. Bake uncovered an additional 10 minutes.

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Per Serving (excluding unknown items): 2651 Calories; 126g Fat (42.2% calories from fat); 99g Protein; 289g Carbohydrate; 23g Dietary Fiber; 367mg Cholesterol; 2553mg Sodium. Exchanges: 15 Grain(Starch); 8 Lean Meat; 8 1/2 Vegetable; 1/2 Non-Fat Milk; 19 1/2 Fat.

NOTES : Don’t wait for summer to make this dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Amy Ralls