- Kid Friendly
- 75 Minutes
- 6–8 Servings
Ingredients
- 4–5 new medium potatoes
- ¼ cup butter
- 3 tablespoons chopped fresh herbs of your choice
- 1 large sweet red, yellow, or orange pepper, diced
- 4 medium carrots, sliced
- ½ onion, thinly sliced
- ½ cup uncooked converted rice (Uncle Ben’s)
- 2 medium zucchini, sliced
- ½ cup water
- 2–3 medium tomatoes, sliced
- 1½ cups shredded cheese of your choice
- Salt and pepper
Directions
- Grease a 13″x 9″ baking pan and arrange potatoes in bottom. Dot with half the butter. Sprinkle with half the herbs.
- Layer peppers, carrots, onions, rice, zucchini and water. Dot with remaining butter and sprinkle with remaining herbs. Sprinkle liberally with salt and pepper.
- Cover with foil and bake at 350℉ for 1 hour, or until vegetables are tender.
- Remove cover and top with tomato slices and cheese.
- Bake 10 minutes more until tomatoes are warm and cheese is melted. Cut into squares to serve.
