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

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.

Nutrition Facts

90 calories
2.5 g fat
1 g saturated fat
5 mg cholesterol
469 mg sodium
13 g carbohydrate
2 g fiber
3 g sugar
4 g protein