Mediterranean Vegetable Bake With Parmesan Recipe
Italian cuisine · 360 calories
About this recipe
A hearty and flavorful baked vegetable dish featuring zucchini, eggplant, and green peppers, topped with parmesan for a satisfying dinner option. Perfect for those seeking a wholesome and easy-to-make meal.
Ingredients
- 250 g Zucchini Green
- 250 g Organically Grown Green Capsicum
- 100 g Sambar Onion Peeled
- 500 g Brinjal - Bharta (Bhartachi Vangi)
- 500 g Pluckk Organic Hybrid Tomatoes
- 100 g Garlic - Single Clove
- 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
- 525 g Veeba Herby Tomato Pizza & Pasta Sauce
- 200 g Old Hill Parmesan Cheese
- 50 g Basil
- 850 g Oleev Smart Vitafit Edibale Vegetable Oil
- 1 kg Tata Salt (Vacuum Evaporated Iodised)
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Slice 2 zucchinis, 2 green peppers, 2 onions, 1 eggplant, and 2 tomatoes into bite-sized pieces. Mince 2 cloves of garlic.
- 3. In a large mixing bowl, combine the sliced vegetables with 1/4 cup vegetable oil, 1 tsp salt, 1 tsp dried oregano, and 1/2 tsp basil. Toss until evenly coated.
- 4. Transfer the vegetable mixture to a 9 x 13-inch baking dish. Pour 1 cup of tomato sauce evenly over the vegetables.
- 5. Cover the dish with aluminum foil, punching a few holes in the foil to allow steam to escape. Bake for 1 hour and 15 minutes, or until the vegetables are tender.
- 6. Remove the foil, sprinkle 1/4 cup grated parmesan cheese over the top, and bake uncovered for an additional 15 minutes until the cheese is melted and slightly golden.
- 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your Mediterranean Vegetable Bake!