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

• 1kg 1kg Green Pepper
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Ktc Vegetable Oil
• - Tata Salt
• - Schwartz Oregano

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.