Summer Bounty Casserole:
Chop purple spring onions, garlic, basil, 3 summer squash, 1 bell pepper, and 2 tomatoes.
Boil 1 cup brown rice.
Saute onions, pepper, and garlic in oil for 5 minutes. Add zucchini, saute 5 minutes. Add tomatoes and basil, plus other herbs of choice (thyme, oregano, savory, paprika), plus salt and pepper to taste. Saute for a few minutes, then add the rice and one cup of shredded cheese. Spoon mixture into a baking dish, then top with additional shredded cheese. Bake at 350, uncovered, for 30 minutes, or until cheese is beginning to brown.
Roasted Root Veggies:
Peel and chop beets, carrots, and potatoes, so veggies are roughly the same size. Toss with olive oil, garlic, above herbs, red pepper, salt, and pepper. Bake at 350, covered for 45 min, then remove cover and bake at 425 for an additional 15 minutes.
recipe courtesy of member Donna-lyn
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