Mediterranean Vegetable Bake Eggplant Zucchini and Tomatoes
Delight in the vibrant flavors of the Mediterranean with this irresistibly fresh Mediterranean Vegetable Bake featuring layers of tender eggplant, zucchini, and tomatoes. This visually stunning dish is infused with aromatic garlic, onion, and a blend of oregano and thyme, then baked to perfection with a golden parmesan topping. Perfect as a hearty side or a light vegetarian main, this dish is as nutritious as it is delicious. The roasted vegetables become meltingly tender in the oven, while the gentle drizzle of extra virgin olive oil enhances their natural sweetness. Whether served alongside crusty bread or paired with your favorite Mediterranean-inspired entrée, this easy-to-make recipe is sure to impress at your next family dinner or gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 medium-sized zucchini
- 4 large tomatoes
- 1 large yellow onion
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a drizzle of olive oil.
Slice the eggplant, zucchini, and tomatoes into 1/4-inch thick rounds. Set aside.
Finely chop the yellow onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 5 minutes.
Spread the sautéed onion and garlic mixture evenly across the bottom of the prepared baking dish.
Arrange the sliced vegetables in alternating layers (e.g., eggplant, zucchini, tomato), slightly overlapping each slice, until the dish is filled.
Drizzle the remaining 2 tablespoons of olive oil over the layered vegetables.
Sprinkle the dried oregano, thyme, salt, and black pepper evenly over the vegetables.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the grated Parmesan cheese over the top.
Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and golden, and the vegetables are tender.
Garnish with fresh parsley before serving. Serve warm as a side dish or a light main course with crusty bread.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 84.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4811 mg | 102% | |
*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.
