Vegetable Casserole with Rice Baked in the Oven

We start by preparing all the necessary ingredients for this delicious baked vegetable recipe, which promises to be a true feast for the taste buds. Wash the vegetables well under a stream of cold water, ensuring that you remove any impurities. Once cleaned, slice the carrots into thin rounds, the onion into slices, and the tomatoes into thicker slices to retain their juice. The bell peppers, or kapia peppers, should be cleaned of stems and seeds, then diced. It is important to separate the vegetables into different bowls so that you have everything organized for the assembly stage.

In a large pot, layer the vegetables in the following order: carrots, onion, and then bell peppers. This arrangement will not only add a pleasant aesthetic to the dish but will also allow the flavors to combine perfectly during baking. Season the vegetables with salt and pepper to taste, adding a few bay leaves and chopped parsley. Cover everything with the slices of tomatoes, which will provide extra moisture and flavor. It is essential not to mix at this stage, so that each layer retains its identity.

Pour the oil around the edge of the pot, being careful not to disturb the layers of vegetables. Preheat the oven to a medium temperature and place the pot inside. Let the vegetables bake for about 1 hour and a half, or until they become tender and almost cooked. In the meantime, you can prepare the rice. Sauté it lightly in two tablespoons of oil, then boil it in salted water until it becomes soft but not fully cooked. After that, rinse it under a stream of cold water to stop the cooking process and let it drain.

Once the vegetables are almost ready, add the drained rice to the pot, stirring gently to combine the ingredients. Bring everything back to the oven for another 30 minutes, ensuring that all the flavors blend harmoniously. Towards the end, check the taste and adjust with salt and pepper if necessary. Once the dish is ready, remove the pot from the oven, but keep the heat on low.

Prepare sterilized, dry jars, and pour the hot mixture into them. Seal them well and place them in a baking tray. Put the tray in the oven for another 30 minutes on very low heat, then turn off the heat and leave the jars in the oven until they cool completely. Label the jars and store them in the pantry to enjoy later. These vegetables can be served plain or as a side dish, either cold or heated, being a versatile and flavorful dish.