Description
This Italian-style vegetable bake is a comforting and flavorful dish featuring a medley of sautéed eggplant, zucchini, bell peppers, and onions simmered in a rich tomato sauce, topped with melted mozzarella and Parmesan cheeses. Baked to perfection, it’s a classic vegetarian entree perfect for a wholesome family meal or a hearty side dish.
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
- 400 g can of diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese and Oils
- 2 tablespoons olive oil (divided)
- 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). Grease a large baking dish with a little olive oil to prevent sticking.
- Sauté Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, stirring to avoid burning.
- Cook Vegetables: Add sliced onion, eggplant, zucchini, and bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables become just tender but still hold their shape.
- Add Tomatoes and Herbs: Stir in the canned diced tomatoes, dried oregano, dried basil, salt, and pepper. Continue cooking the mixture for another 5 minutes to allow flavors to combine.
- Transfer to Baking Dish: Pour the sautéed vegetable and tomato mixture evenly into the prepared baking dish, spreading it out for even cooking.
- Add Cheese and Olive Oil: Drizzle the remaining 1 tablespoon of olive oil over the vegetable mixture. Sprinkle the shredded mozzarella and grated Parmesan evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted, golden brown, and bubbly.
- Cool and Garnish: Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves if desired before serving.
Notes
- You can substitute mozzarella with a plant-based cheese for a vegan version.
- For added protein, consider adding cooked beans or lentils into the vegetable mixture before baking.
- Serve this bake warm as a main dish or a side to grilled meats or seafood.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Use fresh herbs instead of dried if available, adjusting quantities to taste.
