Vegan Zucchini And Eggplant Bake Recipe

About this recipe

A hearty and flavorful vegan casserole featuring zucchini, eggplant, and a medley of fresh herbs. Perfect for a satisfying dinner that’s both healthy and delicious.

Ingredients

• - Thyme Bunched Herb
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 50G Picard Chopped Chives
• 50G Picard Chopped Flat Parsley
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - CHATCHAWAN Fresh Thai Round Eggplant
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 15G Terre Exotique Chopped Basil, 15G
• 25G Fillippone Italian Organic Bay Leaves, 25G

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Trim the ends of 2 zucchinis and 2 eggplants, then cut them into 3/8-inch cubes. This should yield about 4 cups of each.
3. 3. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add 1 minced clove of garlic and sauté for 1 minute until fragrant.
4. 4. Add the cubed zucchini and eggplant to the skillet. Cook for 8-10 minutes, stirring occasionally, until they begin to soften.
5. 5. Stir in 4 diced tomatoes, 1 teaspoon of thyme, 1 teaspoon of rosemary, 1 teaspoon of basil, and 1 bay leaf. Cook for another 5 minutes to combine the flavors.
6. 6. Transfer the mixture to a baking dish. Sprinkle 3 tablespoons of chopped chives and 1/2 cup of chopped fresh parsley evenly over the top.
7. 7. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is slightly golden.
8. 8. Remove the bay leaf before serving. Garnish with additional fresh parsley if desired and serve warm.