Description
This Italian-style vegetable bake features a colorful medley of sautéed eggplant, zucchini, bell peppers, and onions simmered in a savory tomato sauce, topped with melted mozzarella and Parmesan cheese. Perfect as a hearty vegetarian main or a flavorful side dish, this recipe combines fresh herbs, garlic, and rich cheeses for a comforting and satisfying meal.
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 Mixture
- 400 g can of diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Additional Ingredients
- 2 tablespoons olive oil (divided)
- 150 g mozzarella cheese, shredded
- 50 g Parmesan cheese, grated
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 200°C (400°F) and lightly grease a large baking dish with 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 cook until fragrant, about 1 minute.
- Cook Vegetables: Add sliced onion, eggplant, zucchini, and bell peppers to the skillet. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften but still hold their shape.
- Add Tomato and Herbs: Stir in the canned diced tomatoes, dried oregano, dried basil, salt, and pepper. Continue cooking for 5 minutes to allow the flavors to meld.
- Transfer to Baking Dish: Pour the sautéed vegetable and tomato mixture evenly into the prepared baking dish.
- Add Cheese and Oil: Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from oven and let cool slightly. Garnish with fresh basil leaves if desired before serving.
Notes
- You can substitute the mozzarella with a vegan cheese option to make this recipe vegan-friendly.
- For extra flavor, add a pinch of red pepper flakes during the sauté step for a mild kick.
- This dish pairs wonderfully with crusty bread or over cooked pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For a gluten-free version, ensure the canned tomatoes have no additives containing gluten.
