Zucchini and Tempeh Casserole

I'm not a big fan of Tempeh, but for anyone who is, here you go.

• Ready In: 35 mins
• Serves: 1

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

Directions

1. Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
2. Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
3. In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
4. 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.