Description
A flavorful Italian-style vegetable bake featuring tender sautéed eggplant, zucchini, bell peppers, and onions in a savory tomato sauce, topped with melted mozzarella and Parmesan cheese. This hearty, baked vegetable dish is perfect as a main or side and captures classic Mediterranean flavors.
Ingredients
Scale
Vegetables
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 red bell peppers, seeded and cut into large chunks
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
Tomato Sauce and Seasonings
- 400 g can of diced tomatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheeses
- 150 g mozzarella cheese, shredded
- 50 g Parmesan cheese, grated
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 200°C (400°F) and lightly grease a large baking dish with some olive oil to prevent sticking.
- Sauté Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook Vegetables: Add the sliced onion, eggplant, zucchini, and bell peppers to the skillet. Cook for approximately 10 minutes, stirring occasionally, until the vegetables just start to soften and become tender.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, dried oregano, dried basil, salt, and pepper. Continue cooking for another 5 minutes to allow the flavors to combine and the tomato sauce to thicken slightly.
- Transfer to Baking Dish: Pour the sautéed vegetable and tomato mixture into the prepared baking dish and spread it out evenly.
- Add Olive Oil and Cheese: Drizzle the remaining tablespoon of olive oil over the vegetables. Sprinkle shredded mozzarella and grated Parmesan evenly on top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from the oven and allow the bake to cool slightly. Garnish with fresh basil leaves if desired before serving.
Notes
- You can substitute mozzarella and Parmesan with vegan cheeses to make a vegan version.
- For extra flavor, add a splash of balsamic vinegar to the tomato mixture before baking.
- Use fresh herbs instead of dried if available, adjusting quantities to taste.
- Letting the dish rest for 10 minutes after baking helps the flavors to meld better.
- This dish pairs well with crusty bread or a simple green salad.
