This flavorful vegetable medley combines eggplant, zucchini, and bell pepper with aromatic herbs and cheeses for a delicious and satisfying dish. Perfect as a side or a light main course, this recipe is both easy to prepare and packed with flavor.
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Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Ingredients
- Eggplant: 1
- Zucchini: 2
- Bell Pepper: 1
- Pureed Tomatoes: 1 cup (240 ml)
- Bread Crumbs: 1/2 cup (60 grams)
- Provencal Herbs: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt: To taste
- Pepper: To taste
- Parmesan Cheese: 60 grams (2 oz), grated
- Olive Oil: 2 tablespoons
- Pizza Mozzarella: 100 grams (3.5 oz), shredded
- Yogurt: 1/2 cup (120 grams)
- Mayonnaise: 2 tablespoons
- Dill: 1 tablespoon, chopped
- Pickles: Optional, for serving
Directions
- Prep the Vegetables: Chop the eggplant into cubes and place in a bowl of cold water with a pinch of salt. Let it sit for 15 minutes to remove bitterness.
- Cut the Zucchini: Slice the zucchini into rounds or half-moons.
- Prepare the Bell Pepper: Chop the bell pepper into small pieces.
- Drain Eggplant: After 15 minutes, drain and pat the eggplant cubes dry with paper towels.
- Mix the Vegetables: In a large mixing bowl, combine the eggplant, zucchini, and bell pepper with pureed tomatoes.
- Season the Mixture: Add bread crumbs, Provencal herbs, garlic powder, salt, and pepper. Mix well.
- Add Cheese and Oil: Stir in the grated Parmesan and olive oil.
- Bake: Transfer the mixture to a baking dish. Bake at 200°C (400°F) for 40 minutes.
- Add Mozzarella: After 40 minutes, sprinkle the shredded pizza mozzarella on top and bake for an additional 10 minutes, or until golden brown.
- Prepare the Sauce: While the vegetables are baking, mix yogurt, mayonnaise, and chopped dill in a small bowl.
- Serve: Serve the baked vegetables warm with a dollop of dill sauce and pickles on the side, if desired.
Serving Suggestions
- Enjoy as a side dish with grilled meats or as a vegetarian main course.
- Pair with a fresh salad or crusty bread for a complete meal.
Cooking Tips
- Make sure to drain and dry the eggplant well to prevent excess moisture.
- Adjust the seasoning according to your taste preferences.
- For added flavor, consider roasting the vegetables with a bit of garlic.
Nutritional Benefits
- Eggplant: Low in calories and high in fiber.
- Zucchini: Rich in vitamins and antioxidants.
- Bell Pepper: High in vitamin C and various antioxidants.
- Parmesan and Mozzarella: Provide calcium and protein.
Dietary Information
- This recipe is suitable for vegetarians.
- Contains dairy, which may not be suitable for those with lactose intolerance.
Nutritional Facts (per serving, assuming 4 servings)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 550mg
- Total Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 9g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain the crispy texture.
Why You’ll Love This Recipe
- Flavorful and Satisfying: Combines savory vegetables with rich cheeses.
- Easy to Make: Simple preparation with minimal ingredients.
- Versatile: Works well as a side dish or main course.
- Healthy: Packed with nutritious vegetables and lean cheese.
Conclusion
This Baked Vegetable Medley is a delightful and hearty dish that’s easy to prepare and full of flavor. The combination of eggplant, zucchini, and bell pepper, topped with Parmesan and mozzarella, makes it a perfect addition to any meal. Enjoy this comforting dish with a fresh dill sauce for an extra touch of flavor.
Frequently Asked Questions
- Can I use different vegetables in this recipe?
- Yes, feel free to substitute with other vegetables like mushrooms or tomatoes.
- How can I make this recipe gluten-free?
- Use gluten-free bread crumbs or omit them and add extra cheese for binding.
- Can I make this dish ahead of time?
- Yes, prepare it a day in advance and reheat before serving.
- What can I use instead of Parmesan cheese?
- You can use nutritional yeast or a different hard cheese if preferred.
- How can I make this recipe vegan?
- Use a vegan cheese substitute and skip the dairy in the sauce.
- Can I freeze the leftovers?
- Yes, freeze in an airtight container for up to 3 months. Thaw and reheat before serving.
- How can I adjust the spice level?
- Add chili flakes or hot sauce to the vegetable mixture if you prefer a spicier dish.
- What can I serve with this dish?
- It pairs well with a green salad or quinoa for a balanced meal.
- How do I prevent the vegetables from becoming too soggy?
- Make sure to drain excess moisture from the vegetables and avoid over-baking.
- Can I use canned tomatoes instead of pureed tomatoes?
- Yes, canned diced tomatoes or crushed tomatoes can be used as a substitute.