Vegetable Casserole
Tim Conner

1 large potato, uncooked and cubed
3/4 pound green pepper, cut in strips
2 zucchini, unpeeled and thinly sliced
2 medium carrots, chop how you wish
3/4 - 1 pkg. frozen peas
3/4 cup uncooked rice
1 pound can chopped tomatoes
2 tbs. parsley, chopped
2 tbs. vinegar
1/3 cup + 2 tbsp. olive oil
3 tsp. salt
1/2 tsp. black pepper
1/2 cup water
Dash Tabasco
1 cup Monterey Jack cheese, grated

Mix all ingredients except cheese in a large casserole, cover and bake at 350 degrees for 1 1/2 - 2 hours, depending on size of vegetable pieces, until tender and rice is done. Remove cover, sprinkle cheese on top, continue to heat until cheese is melted. Serves: 6-8.