Source: The following recipe contributed by Marilyn Helton is from Cinnamon Hearts, ©July~August 1998.

A marvelous summer side-dish, with a wide variety of veggies!

Servings

0.25 cup brown sugar , firmly packed
2 tsp Seasoning, salt, with lemon & pepper
0.5 tsp black pepper
0.5 cup Rice, white, long grain, dry
1 Eggplant, fresh, whole, peeled , sliced
1 large onion , sliced
3 medium zucchini , sliced
2 Squash, summer, fresh, medium, FDA , sliced
1 large green bell peppers , seeded & sliced
2 large tomato , peeled & sliced
2 tbsp Butter, unsalted

1 Preheat oven to 350 degrees F.
2 Combine brown sugar and seasoned salt & pepper and set aside.
3 Place rice in bottom of a lightly spray-coated or nonstick 13- x 9-inch baking dish.
4 Layer eggplant, onion, yellow squash, zucchini, green pepper, and tomato in baking dish.
5 Sprinkle brown sugar mixture over each layer and dot with butter or margarine.
6 Cover tightly and bake for 1-1/2 hours, or until rice and vegetables are tender. Yield 10 Servings.

From Marilyn: "This is one of our favorite summer sides because it has such a variety of vegetables."