INGREDIENTS
1
Carrot, diced (about 1/2 cup), medium
1
Onion, sliced (about 1 cup), large
1/4 tsp
Oregano, dried leaves
2
Zucchini or 2 baby eggplants, medium
1 1/2 cups
Prego traditional italian sauce
1 cup
Brown rice, cooked instant
1 tbsp
Olive oil
4 tbsp
Parmesan cheese, grated