Zucchini And Tempeh Casserole - cooking recipe

Ingredients

1/2 cup zucchini
1/4 bell pepper
1/2 medium fresh tomato
1/2 garlic clove
1/2 cup fresh broccoli
2 1/2 ounces tempeh
1/3 tablespoon olive oil
2 tablespoons uncooked rice

Preparation

Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.