Yugoslav Vineyard Vegetables

• 2 c. cubed potatoes
• 1 1/2 qt. cubed eggplant
• 2 c. sliced green pepper
• 2 c. chopped Bermuda onion
• 2 c. diced carrots
• 2 Tbsp. chopped parsley
• 1/2 pkg. (10 oz.) green peas, thawed
• 1/3 c. plus 3 Tbsp. olive oil
• 1 Tbsp. salt
• 1/2 to 3/4 tsp. Tabasco
• 1/2 to 3/4 tsp. black pepper
• 1 1/2 qt. sliced tomatoes
• 2/3 Tbsp. wine or cider vinegar
• 1/2 c. water
• 1 c. coarsely grated Jack or Muenster cheese
• 1 c. uncooked rice
• 2 cubed zucchini

1. Preheat oven to 350u0b0.
2. Lightly oil large shallow (3-quart) casserole.
3. In large bowl combine potatoes, eggplant, green pepper, zucchini, onion, carrots, parsley and peas.
4. Season with 1/3 cup olive oil, salt, Tabasco and black pepper.
5. Toss well. Place half of sliced tomatoes in bottom of prepared casserole. Cover with half of diced vegetables.
6. Sprinkle rice over vegetables.
7. Cover with remaining vegetables.
8. Cover with remaining sliced tomatoes.
9. Pour 3 tablespoons olive oil, vinegar and water.
10. Bake, covered, 1 3/4 to 2 hours until vegetables are tender.
11. Uncover.
12. Top with cheese.
13. Place under broiler 2 minutes until lightly browned.

potatoes, eggplant, green pepper, bermuda onion, carrots, parsley, green peas, olive oil, salt, tabasco, black pepper, tomatoes, wine, water, muenster cheese, rice, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=850385 (may not work)