Only takes 20 minutes and has two cups of vegetables in each serving!
Instructions
- Cook brown rice according to directions on box.
- Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet. Cook until tender.
- Stir in cherry tomatoes and cook for 3-5 minutes.
- Serve over brown rice.
Credit:
Courtesy of the Connecticut Food Policy Council
