Balsamic Vegetables and Southwestern Brown Rice
Mix balsamic vinegar, garlic and brown sugar. Pour over vegetables. Marinate for one hour before service.
1 1/3 cups eggplant, fresh, sliced thinly with skin
1 1/2 cup zucchini, fresh, sliced thinly with skin
1 cup yellow squash, fresh, sliced thinly with skin
1 1/3 cups diced fresh tomatoes
3/4 cup green pepper strips
1 1/4 cup balsamic vinegar
1 1/4 cup minced garlic
1 tablespoon brown sugar
1 pound dry weight brown rice
4 3/4 cups broth
1 1/4 teaspoon chili Powder
1/4 teaspoon cumin
1/4 teaspoon dried oregano
3/4 teaspoon minced garlic
1/3 cup corn
Cook rice in water with seasonings. Add corn and heat. Keep hot for service.
Steam vegetables. Serve over rice.
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