Mediterranean Vegetable Bake with Mozzarella and Parmesan

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This Mediterranean Vegetable Bake combines vibrant flavors and colors from eggplant, zucchini, bell peppers, and tomatoes, all layered with creamy mozzarella and savory Parmesan cheese. Perfect for a vegetarian main course or side dish, it brings a taste of the Mediterranean with fresh herbs, garlic, and Italian seasonings. This dish is ideal for a cozy meal, potluck, or any time you want to enjoy fresh, wholesome ingredients in a deliciously cheesy bake.

Full Recipe:

Ingredients

  • Eggplant: 1, sliced
  • Zucchini: 1, sliced
  • Peppers: 2, sliced (any color)
  • Potatoes: 3, peeled and cut into small cubes
  • Salt: 1 tsp, plus more to taste
  • Italian herbs: To taste
  • Olive oil: For drizzling
  • Large tomatoes: 4, sliced
  • Black pepper: To taste
  • Garlic: 3 cloves, minced
  • Parmesan cheese: 2 tbsp, grated
  • Thyme: To taste
  • Mozzarella cheese: 150 grams (about 1 1/2 cups), shredded

Steps to Make Mediterranean Vegetable Bake

Step 1: Prepare the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Lightly salt the sliced eggplant and zucchini to draw out excess moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.
  3. Toss the potatoes in a bowl with a pinch of salt, black pepper, and a small drizzle of olive oil to coat evenly.

Step 2: Assemble the Bake

  1. In a large baking dish, layer the potatoes, then the eggplant, zucchini, and peppers. Arrange each vegetable layer evenly to ensure every bite has a balance of flavors.
  2. Place the tomato slices on top. Sprinkle with salt, black pepper, minced garlic, and a generous amount of Italian herbs and thyme.
  3. Drizzle a bit of olive oil over the entire dish for extra flavor and moisture.

Step 3: Add the Cheese

  1. Sprinkle the Parmesan cheese evenly over the vegetables.
  2. Top with shredded mozzarella, ensuring it covers the top layer for a melty, cheesy crust.

Step 4: Bake

  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  2. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly, and the vegetables are tender.
  3. Let the bake cool for a few minutes before serving.

Nutrition Facts (per serving)

  • Calories: 280 kcal
  • Protein: 10 g
  • Carbohydrates: 24 g
  • Fat: 16 g
  • Fiber: 6 g
  • Vitamin C: 35% of Daily Value (DV)
  • Calcium: 15% DV
  • Iron: 10% DV

Note: Nutritional values are approximate and can vary based on specific ingredient brands.

Frequently Asked Questions (FAQs)

1. Can I use other vegetables?
Yes! This recipe works well with other vegetables like mushrooms, carrots, or even sliced sweet potatoes. Choose vegetables with similar cooking times for the best results.

2. Can I make this dish vegan?
Absolutely! Replace the Parmesan and mozzarella with vegan cheese or a sprinkle of nutritional yeast for a cheesy flavor.

3. Do I need to peel the eggplant?
Peeling the eggplant is optional. The skin can add a bit of texture, but if you prefer a softer texture, feel free to peel it.

4. How can I make this bake spicier?
Add a sprinkle of red pepper flakes or cayenne powder to the vegetables before baking for a spicy kick.

5. What’s a good side dish for this bake?
This Mediterranean vegetable bake pairs well with a side of garlic bread, quinoa, or a simple green salad.

Tips for Making the Perfect Mediterranean Vegetable Bake

  • Salt the Eggplant and Zucchini: Salting the eggplant and zucchini before baking reduces their natural water content, preventing the bake from becoming too watery.
  • Choose Fresh Herbs: Fresh thyme and basil add depth of flavor and bring out the Mediterranean essence in this dish.
  • Layer Evenly: Evenly layering the vegetables ensures consistent cooking and a balanced taste in every bite.
  • Use Fresh, Ripe Tomatoes: The juiciness of ripe tomatoes adds moisture and flavor to the bake, melding beautifully with the cheese.

Storage Tips

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • Freezer: This dish can be frozen for up to 2 months. Cool the bake completely, cover tightly, and store in a freezer-safe container. Thaw overnight in the fridge before reheating.
  • Reheating: For the best results, reheat in the oven to maintain the cheesy, bubbly texture. You can also reheat individual servings in the microwave.

Conclusion

This Mediterranean Vegetable Bake is a wholesome, flavorful way to enjoy a medley of fresh, seasonal vegetables. Layered with cheese and Italian herbs, it offers a taste of the Mediterranean that will brighten up any meal. With its simplicity and versatility, this dish is perfect for weeknight dinners or as a crowd-pleasing side at gatherings. Try this recipe for a delicious, comforting dish that’s as beautiful as it is tasty!

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