Imagine a dish that captures the sun-drenched flavors of Italy in every single bite - a vibrant, colorful vegetable bake that's so delicious, it'll make you forget you're eating something incredibly healthy! This Tomato Eggplant Zucchini Bake is not just a recipe; it's a culinary journey that transforms simple vegetables into a symphony of flavors, textures, and aromas that will transport your taste buds straight to the Mediterranean coastline.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium eggplant, sliced
- 2 medium zucchini, sliced
- 4 medium tomatoes, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
- Wash and slice the eggplant, zucchini, and tomatoes into approximately 1/4-inch thick rounds. Try to keep the slices uniform for even cooking.
- Dice the onion finely and mince the garlic cloves. Set aside.
- In a small bowl, mix olive oil with dried basil, dried oregano, salt, and pepper to create a seasoning blend.
- Begin layering the vegetables in the prepared baking dish. Start with a layer of eggplant slices, slightly overlapping them.
- Sprinkle some chopped onions and minced garlic over the eggplant layer. Drizzle with a portion of the seasoned olive oil.
- Add a layer of zucchini slices on top of the eggplant, again slightly overlapping. Repeat the onion, garlic, and olive oil seasoning.
- Place a layer of sliced tomatoes over the zucchini, and season with the remaining olive oil mixture.
- Cover the baking dish with aluminum foil to help the vegetables steam and cook evenly.
- Bake in the preheated oven for 30 minutes covered, then remove the foil and bake for an additional 10 minutes to allow the top to slightly brown and caramelize.
- Remove from the oven and let the dish rest for 5-10 minutes before serving to allow the flavors to meld and the vegetables to set.
- Serve warm as a side dish or light main course, optionally garnished with fresh basil leaves or grated Parmesan cheese.
Tips
- Slice Uniformly: Use a sharp knife or mandoline to ensure all vegetable slices are roughly the same thickness. This guarantees even cooking and a professional-looking presentation.
- Salt and Drain Eggplant: Before cooking, sprinkle salt on eggplant slices and let them sit for 15 minutes. This draws out excess moisture and reduces bitterness.
- Quality Matters: Use fresh, ripe vegetables and high-quality olive oil for the most intense flavors.
- Customize Your Herbs: While dried basil and oregano work wonderfully, feel free to experiment with fresh herbs like thyme or rosemary.
- Cheese Optional: For a richer dish, sprinkle some grated Parmesan or crumbled feta cheese between layers or on top before the final baking stage.
- Make Ahead: This dish tastes even better the next day, so it's perfect for meal prep or entertaining!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
