Description
Layers of tender eggplant, zucchini, bell peppers, and tomatoes mingle with garlic-sautéed onions, oregano, and basil. A golden Parmesan and breadcrumb topping adds crunch to each colorful, oven-roasted bite.
Ingredients
- 1 medium eggplant
- 2 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium tomatoes
- 1 medium onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 2 tablespoons breadcrumbs
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the eggplant, zucchini, and tomatoes into 1/2 cm rounds. Core and seed the bell peppers, then cut into strips. Thinly slice the onion and mince the garlic.
- Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté the onion and garlic until fragrant, about 3 minutes.
- In a large bowl, gently toss the eggplant, zucchini, bell peppers, and tomatoes with the remaining olive oil, dried oregano, dried basil, salt, and black pepper.
- Spread the sautéed onion and garlic evenly in the bottom of a baking dish and arrange the seasoned vegetables on top, overlapping them slightly.
- Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the layered vegetables.
- Bake in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and the topping is golden brown.
- Allow the dish to rest for 5 minutes before serving.
Notes
- For added richness, stir in 100 grams of shredded mozzarella before baking.
- This bake can be assembled ahead of time and refrigerated for up to 24 hours.
- Substitute gluten-free breadcrumbs to make the dish gluten free.
- Serve alongside crusty Italian bread or a simple green salad.