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Mediterranean Vegetable Bake

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This Mediterranean Vegetable Bake is a symphony of vibrant colors and rich flavors, bringing the essence of Mediterranean cuisine right to your table. The combination of tender eggplant, zucchini, bell peppers, and potatoes, all roasted to perfection and topped with a tangy tomato sauce and melted cheeses, creates a dish that’s not only pleasing to the eye but also to the palate.

Whether you’re looking for a hearty vegetarian option or simply a delicious way to incorporate more vegetables into your diet, this recipe is a perfect choice. It’s easy to prepare, making it ideal for busy weeknights, yet impressive enough for entertaining guests. The blend of Italian herbs and garlic infuses the vegetables with a depth of flavor that is wonderfully complemented by the richness of the Parmesan and Mozzarella cheeses. Serve it hot for a meal that is sure to delight everyone at the table.

Full Recipe:

Ingredients:

  • 1 eggplant
  • 1 zucchini
  • 2 bell peppers
  • 3 potatoes
  • 1 tsp salt
  • Italian herbs
  • Olive oil
  • 4 large tomatoes
  • 3 cloves of garlic
  • 2 tbsp Parmesan cheese
  • Thyme
  • 150g Mozzarella cheese

Directions:

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  1. Preheat the oven to 200°C (400°F).
  2. Slice the eggplant, zucchini, bell peppers, and potatoes.
  3. Place them in a bowl and add 1 tsp salt, Italian herbs, and a drizzle of olive oil. Mix well.
  4. Spread the vegetables on a baking tray and bake for 30 minutes.
  5. Meanwhile, dice the tomatoes and mince the garlic.
  6. In a bowl, combine the tomatoes, garlic, Parmesan cheese, and a pinch of thyme.
  7. Remove the tray from the oven and spread the tomato mixture over the vegetables.
  8. Top with Mozzarella cheese and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 320 kcal | Servings: 4 servings

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