Oven Vineyard Vegetables

Course : Vegetables
Serves: 1
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1 cup cubed potatoes
1 cup eggplant -- cubed
1 cup diced green pepper
1 cup chopped onion
1 cup carrots
2 tablespoons parsley -- chopped
1 package frozen peas
1/3 cup olive oil
1 cup zucchini
3/4 teaspoon tabasco sauce
1/2 teaspoon ground black pepper
1 1/2 quarts sliced tomatoes
2/3 cup raw white rice
2 tablespoons vinegar
1/2 cup water
1 cup grated muenster cheese

Preparation / Directions:

Preheat oven to 350 degrees. Lightly oil large casserole (3 to 4 quart). Combine vegetables and toss well. Place half the potatoes on bottom and cover with half the vegetables. Pour half the oil, water, Tabasco sauce and vinegar over this. Place the rice on top of the vegetables. Put the rest of the vegetables in and pour the rest of the olive oil, water, Tabasco sauce and vinegar on. Place rest of tomatoes on top. Bake until vegetables are tender, then add the cheese and let it melt. Baking time is approximately 2 hours.

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