Description
A delicious baked vegetable dish featuring eggplant, zucchini, bell peppers, and topped with melted cheese.
Ingredients
Scale
- 1 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 2 bell peppers (any color), sliced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp Herbs de Provence
- 2 tbsp olive oil
- 1 cup grated mozzarella or Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and slice the eggplant, zucchini, bell peppers, and onion into even rounds.
- In a skillet over medium heat, add olive oil and sauté garlic and onion until translucent (about 4 minutes).
- Stir in canned tomatoes with their juices; season with salt, pepper, and Herbs de Provence. Simmer for 10 minutes.
- In a greased baking dish, layer half of the tomato mixture, followed by layers of eggplant, zucchini, and bell peppers.
- Add the remaining tomato mixture on top and sprinkle with cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to mix and match vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg