Mediterranean Vegetable Bake With Cheese Recipe

About this recipe

A hearty and flavorful dinner dish featuring baked eggplant, zucchini, and green peppers, topped with a blend of mozzarella and parmesan cheeses. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 250 g Zucchini Green
• 100 g Sambar Onion Peeled
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 75 Nos Oregano Sachet
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Seed the green pepper and cut it into chunks. Slice the eggplant, zucchini, and onions into bite-sized pieces.
3. 3. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the eggplant, zucchini, green pepper, and onions. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
4. 4. Remove the vegetables from the skillet and drain them on paper towels to remove excess oil.
5. 5. In a baking dish, spread 1 cup of tomato sauce evenly on the bottom. Layer the cooked vegetables over the sauce.
6. 6. Sprinkle 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1/4 teaspoon of oregano evenly over the vegetables.
7. 7. Pour the remaining 1 cup of tomato sauce over the vegetables. Top with 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated parmesan cheese.
8. 8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let it cool for 5 minutes before serving.