Summer Veggie & Wild Rice Bake

Ingredients:

1 (6 ounce box) wild rice with herbs and seasoning

1 tablespoon olive oil

1 medium eggplant, peeled and diced

2 yellow squash, cut lengthwise, sliced crosswise

1 green pepper, chopped

1 medium onion, chopped

6 cloves garlic, minced

3-5 tomatoes, coarsely chopped

1/2 cup coarsely chopped fresh basil

2 teaspoons salt

1 teaspoon pepper

1 cup low fat shredded Italian cheese blend

Yield:

16 1/2 cup servings

Directions:

Heat oven to 350 degrees F. Prepare wild rice in saucepan according to package directions. Remove from heat; drain excess water; stir in packet seasonings. Heat oil to medium high in large skillet. Add eggplant, squash, pepper and onion; stir and cook 5 minutes or until tender crisp. Stir in garlic and cook 1 minute. Add tomatoes, basil, salt and pepper; stir occasionally and cook 2 minutes until heated through. Stir in wild rice and spoon into a 9-by-13 inch baking dish that has been coated with cooking spray. Top with cheese and cover with aluminum foil. Bake 35 minutes or until bubbly. Uncover and bake an additional 5 minutes.