Italian Vegetable Bake
Bursting with vibrant flavors and colors, this Italian Vegetable Bake is a hearty, Mediterranean-inspired dish that’s as comforting as it is healthy. Packed with tender zucchini, eggplant, bell peppers, cherry tomatoes, and aromatic red onion, this recipe highlights fresh, nutrient-rich produce. Seasoned with a blend of dried oregano, basil, and crushed red pepper flakes, the veggies are baked to perfection under a crispy, cheesy topping of Parmesan, mozzarella, and golden bread crumbs. Perfect for a family dinner or a crowd-pleasing side dish, this recipe requires just 20 minutes of prep and transforms simple ingredients into a savory, oven-baked masterpiece. Garnished with fresh parsley, it’s a gluten-friendly option ideal for pairing with crusty bread or a light green salad. Enjoy the classic tastes of Italian cuisine, all baked together in one satisfying pan.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups cherry tomatoes
- 1 medium red onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup parmesan cheese
- 1 cup mozzarella cheese
- 0.5 cup bread crumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with a bit of olive oil.
Slice the zucchini and eggplant into 1/4-inch-thick rounds. Cut the red and yellow bell peppers into thin strips. Halve the cherry tomatoes and thinly slice the red onion. Mince the garlic cloves.
Place all the prepared vegetables (zucchini, eggplant, bell peppers, tomatoes, red onion, and garlic) into a large mixing bowl. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
Add the dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to the vegetables, and toss again until the seasonings are evenly distributed.
Spread the seasoned vegetables in an even layer in the prepared baking dish.
In a small bowl, mix together the bread crumbs, parmesan cheese, and remaining 1 tablespoon of olive oil. Sprinkle this mixture evenly over the vegetables.
Top the bread crumb layer with an even layer of shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly, and the vegetables are tender.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 8396 mg | 365% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 74.9 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1601 mg | 123% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4386 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
