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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Mixed Garden Casserole

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!

Rating:
Prep Time:	15 minutes
Cook Time:	1 hours
Difficulty:	Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	112.7

Total Carbs	21.6 g

Dietary Fiber	4.0 g

Sugars	9.6 g

Total Fat	2.5 g

Saturated Fat	1.5 g

Unsaturated Fat	0.1 g

Potassium	500.3 mg

Protein	2.8 g

Sodium	113.7 mg

Dietary Exchanges 2.5 Fat, 1.8 Vegetables, 0.2 Other Carbs, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup brown sugar 2.0
2 tsp Seasoning, salt, with lemon & pepper 0.5
0 1/2 tsp black pepper 0.5
0 1/2 cup Rice, white, long grain, dry 1.0
1 each Eggplant, fresh, whole, peeled 1.0
1 each large onion 3.0
3 each medium zucchini 2.0
2 each Squash, summer, fresh, medium, FDA 1.0
1 each large green bell peppers 2.0
2 each large tomato 2.0
2 tbsp Butter, unsalted

Directions

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