Description
A classic French dish that combines a variety of vegetables for a flavorful and healthy meal.
Ingredients
Scale
- 2 medium zucchinis, sliced into rounds
- 1 medium eggplant, diced
- 1 medium bell pepper (red or yellow), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium tomatoes, diced (or 1 can (14.5 oz) diced tomatoes)
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
- Stir in the bell pepper and cook for an additional 3 minutes.
- Add the zucchini and cook for 2 more minutes.
- Mix in the diced tomatoes, thyme, basil, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- Transfer the vegetable mixture to a baking dish and spread it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
- Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For added flavor, consider adding a sprinkle of grated Parmesan cheese before serving.
- You can customize the recipe by incorporating other vegetables like mushrooms or squash.
- If you prefer a spicier kick, add a pinch of red pepper flakes during cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: varies
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg