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Baked Rice Primavera

Servings: 4


10 large mushrooms, cleaned and quartered
2 medium zucchini, cut into 1-inch cubes
2 red bell peppers, seeded and cut into 1-inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 can (15 ounces) chunky Italian-style tomato sauce, or 2 cups homemade sauce
1 1/2 cups (6 ounces) Wisconsin Swiss cheese, shredded
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin parmesan cheese

Cooking Directions:

Lightly butter a 13x9-inch baking dish; set aside.

In large roasting pan, toss vegetables and oil until ingredients are lightly coated. Roast at 425°F for about 35 minutes, or until vegetables are nicely browned, stirring occasionally. Cook slightly.

Reduce oven temperature to 325°F. In large mixing bowl, combine roasted vegetables and remaining ingredients, except parmesan. Spoon mixture into reserved baking dish; smooth to make an even layer. Sprinkle parmesan over the top. Cover with aluminum foil, and bake for 20 minutes, or until heated through.

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