1. Roast the tomatoes: cut tomato’s in ½ inch thick slices and place on an oiled baking sheet. Sprinkle with salt and bake at 400 F (200 C) for about 40 minutes (don’t let them burn). Remove from oven and let cool on baking sheet. 2. In a large skillet, over medium heat, sauté garlic, spices, salt, zucchini, and spinach just until spinach is wilted. Remove from heat and let cool (Zucchini will be only slightly wilted, not fully cooked). 3. Whisk eggs and water (or stock) in a small bowl. 4. In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate. 5. Lightly oil a 9x13 glass casserole dish, pour mixture into dish and bake at 350 degrees for 40-45 minutes – or until center is set. 6. NOTES: The basic recipe for this dish is 6 eggs, 18 ounces of cooked rice, herbs & spices, plus 21 ounces of any raw (or thawed) vegetables. You can mix and match the vegetables and spices to create different flavor profiles. 7. Vegetable quantity is for raw produce. ---------------------------------------------------------------------------
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Ingredients
