Description
A savory vegetable medley bake featuring zucchini, eggplant, bell peppers, and a blend of herbs, topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
- 2 medium zucchinis, cut into thin rounds
- 1 medium eggplant, cut into small cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the sliced zucchini, cubed eggplant, diced red and yellow bell peppers, chopped onion, and minced garlic.
- Drizzle the extra virgin olive oil over the mixture, then add thyme, oregano, basil, salt, and pepper. Toss everything together until the vegetables are thoroughly coated.
- Transfer the seasoned vegetable mixture into a 9×13-inch baking dish, spreading it out evenly.
- Layer the drained diced tomatoes on top, ensuring they cover the vegetables well.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, carefully remove the foil and sprinkle the mozzarella and Parmesan cheeses over the top.
- Place it back in the oven and bake uncovered for another 15-20 minutes, or until the cheese is melted and golden.
- Allow the dish to cool for about 5 minutes before serving, and garnish with fresh basil leaves if desired.
Notes
- For an extra kick, consider mixing in a dash of red pepper flakes with the vegetables.
- You can also swap the mozzarella for goat cheese for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg