Rice and Vegie Gratin
2 tbsp olive oil
2 red onions, cut into wedges
1 large red capsicum, cored, seeded & finely sliced
2 garlic cloves, crushed
2-3 zucchini, cut in half & sliced
10 button mushrooms, whole or halved
2 cans diced tomatoes, drained
freshly ground salt & pepper
12 fresh basil leaves, sliced
grated tasty cheese
freshly grated parmesan
2 cups long grain rice, cooked
2 eggs (optional)
2 red onions, cut into wedges
1 large red capsicum, cored, seeded & finely sliced
2 garlic cloves, crushed
2-3 zucchini, cut in half & sliced
10 button mushrooms, whole or halved
2 cans diced tomatoes, drained
freshly ground salt & pepper
12 fresh basil leaves, sliced
grated tasty cheese
freshly grated parmesan
2 cups long grain rice, cooked
2 eggs (optional)
Preheat oven to 200°C. Heat oil in a large pot and gently saute onions, capsicum and garlic. Add zucchini, mushrooms, tomatoes and seasonings. Stir well and cook down. Stir in basil, 1 cup tasty cheese, 2 heaped tbsp parmesan and rice. Then, if you like, add eggs and mix in well. Spoon mixture into a gratin dish and top with tasty and parmesan cheeses. Cook in oven for about
15 mins until bubbling and golden.
15 mins until bubbling and golden.