Mediterranean Vegetable Bake With Parmesan Recipe

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

• 50G Picard Chopped Flat Parsley
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 314 ml Aubergine Slice La Contadina 314 Ml
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 100 G Jumbo Garlic 100g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Ktc Vegetable Oil
• - Tata Salt
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 2 zucchinis, 2 green peppers, 2 onions, 1 eggplant, and 2 tomatoes into bite-sized pieces. Mince 2 cloves of garlic.
3. 3. In a large mixing bowl, combine the sliced vegetables with 1/4 cup vegetable oil, 1 tsp italian seasoning, and 1/2 tsp parsley. Toss until evenly coated.
4. 4. Transfer the vegetable mixture to a 9 x 13-inch baking dish. Pour 1 cup of tomato sauce evenly over the vegetables.
5. 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. 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. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your Mediterranean Vegetable Bake!