Balsamic Vegetables with Southwestern Vegetarian Rice

Yield: 5 Servings
262 Calories 1.7 Grams Fat
 
Amount: Ingredients:
10 slices Eggplant, fresh, sliced thinly with skin
10 slices Zucchini, fresh, sliced thinly with skin
10 slices Yellow Squash, fresh, sliced thinly with skin
1 Tomato, diced
8 Green Peppers Strips
2/3 cup Balsamic Vinegar
1 Minced Garlic Clove
2 tsp. Brown Sugar

Mix balsamic vinegar, garlic and brown sugar.  Pour over vegetables.  Marinate for one hour before service.
 
1/2 lb. (raw weight) Brown Rice
2 ½ cups

Water
2 tsp. Vegetarian Base
1 tsp. Chili Powder
¼ tsp. Ground Cumin
¼ tsp. Dried Oregano
2 Garlic cloves
¼ cup Corn, frozen

Cook rice in water with seasonings.  Add corn and heat.
(Keep hot for service.)
Steam vegetables.  Serve over vegetarian rice.