Description
This Rustic Italian Vegetable Bake is a warm, hearty dish bursting with flavor, perfect for cozy dinners with loved ones. It’s versatile and can be customized with seasonal vegetables.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 large eggplant, diced
- 1 bell pepper (red or yellow), diced
- 1 large onion, chopped
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all the vegetables as noted above. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the sliced zucchini, diced eggplant, bell pepper, onion, cherry tomatoes, and minced garlic. Drizzle with olive oil, then season with oregano, basil, salt, and pepper. Toss everything together until well-coated.
- Transfer the mixed vegetables to your baking dish, spreading them out evenly.
- Sprinkle half of the mozzarella cheese over the veggies, followed by half of the Parmesan cheese.
- Add the remaining vegetables on top, then finish with the rest of the mozzarella and Parmesan cheese.
- If desired, cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
Feel free to swap out zucchini for summer squash or add in some spinach for an extra pop of greens. Use fresh herbs if available for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 12
Keywords: vegetable bake, Italian recipe, comfort food, healthy dinner, vegetarian