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Herbed Vegetable Medley Recipe

  • 10servings
  • 50minutes
  • 257calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 medium eggplant, cubed

  3. 2 medium zucchini, cubed

  4. 1 medium onion, chopped

  5. 1 medium sweet yellow pepper

  6. 3 garlic cloves, minced

  7. 1 can (28 ounces) stewed tomatoes

  8. 1 cup cooked rice

  9. 1 cup (4 ounces) shredded cheddar cheese, divided

  10. 1/2 cup beef broth

  11. 1/2 teaspoon each oregano, savory and thyme

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Herbed Vegetable Medley Recipe photo by Taste of Home In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup of cheese, broth and seasonings; mix well.

  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.

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