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Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
FROM A CHEF’S KITCHEN18Ingredients
70Minutes
510Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 Tbsp. olive oil (plus more for oiling the baking dish)
- 1 small onion (chopped, about 1 cup)
- 1 red bell pepper (small, chopped)
- 1 yellow bell pepper (small, chopped)
- 2 zucchini (small, halved lengthwise and sliced into half-moons)
- 2 cloves garlic (chopped)
- 3 Tbsp. fresh parsley (chopped, divided)
- 1 Tbsp. fresh oregano (chopped, or 1 teaspoon dried)
- 2 tsp. fresh dill (chopped, or 1 teaspoon dried)
- 1/2 tsp. crushed red pepper flakes (optional)
- 1 1/2 cups cooked brown rice
- 2/3 cup ricotta cheese (light is fine)
- 2/3 cup feta cheese (reduced fat or fat-free is fine)
- 1 Tbsp. lemon juice
- salt
- freshly ground black pepper
- 2 plum tomatoes (medium, sliced)
- 10 Kalamata olives (halved and pitted)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium890mg37% |
| Potassium990mg28% |
| Protein19g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A70% |
| Vitamin C320% |
| Calcium45% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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