Description
A rustic, oven-baked medley of summer vegetables layered over a flavorful sautéed base, finished with herbs and optional crunchy breadcrumbs.
Ingredients
Scale
- 2 red bell peppers, sliced
- 2 medium onions, sliced
- 4–5 garlic cloves, chopped
- 1 zucchini, sliced ⅛ inch thick
- 1 summer squash, sliced ⅛ inch thick
- 2 Chinese eggplants, sliced ⅛ inch thick
- 4–5 Roma tomatoes, sliced
- 4–5 tablespoons olive oil
- ½ teaspoon dried oregano
- 4–5 sprigs fresh thyme
- Salt and black pepper to taste
Optional Breadcrumb Topping:
- 4 tablespoons breadcrumbs
- 2 tablespoons grated Romano cheese
- ½ teaspoon oregano
- Salt, pepper, and chili flakes to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat 2 tbsp olive oil. Sauté onions for 3–5 mins, then add bell peppers for another 3–5 mins. Add garlic and sauté for 1 more min. Season with salt and pepper.
- Transfer the sautéed mix into a greased 9×13 baking dish.
- Layer sliced zucchini, eggplant, squash, and tomatoes over the sautéed base in alternating rows.
- Sprinkle oregano, thyme sprigs, salt, pepper, and drizzle remaining olive oil.
- Bake uncovered for 40–45 minutes until veggies are golden and tender.
- Optional: Add breadcrumb topping in the last 10 minutes of baking for a crispy finish.
- Serve hot, warm, or at room temperature.
Notes
Perfect as a main or a side dish. For extra depth, drizzle with balsamic glaze before serving or pair with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Vegetable Bake
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg