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Rustic Italian Vegetable Bake

A vibrant and savory medley of fresh vegetables, harmonized in a warm, comforting embrace, resembling a classic lasagna but lighter and refreshing.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Vegetable Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 whole zucchini, sliced
  • 1 whole bell pepper, chopped
  • 1 whole eggplant, diced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 whole onion, chopped
Seasoning and Toppings
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • Grated to taste Parmesan cheese for topping Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced zucchini, chopped bell pepper, diced eggplant, halved cherry tomatoes, minced garlic, and chopped onion.
  3. Drizzle the olive oil over the vegetables and sprinkle in the dried oregano, salt, and pepper. Toss everything together until the veggies are evenly coated.
  4. Pour the vegetable mixture into a baking dish, spreading it out evenly.
Cooking
  1. Bake for 30-35 minutes, or until the vegetables are tender and have started to caramelize.
  2. In the last 5 minutes of baking, sprinkle a generous layer of grated Parmesan cheese over the top and return to the oven until melted and bubbly.
Serving
  1. Let it cool for a few minutes before serving and enjoy alongside crusty bread or a fresh salad.

Notes

Feel free to swap in your favorite veggies according to the season. You can prepare the vegetable mixture a day ahead, cover it, and let it chill in the fridge. Reheat leftovers in a preheated oven.