Summer Harvest Vegetable Bake
Capture the essence of summer's freshest produce with this vibrant Summer Harvest Vegetable Bake, a wholesome and colorful medley of zucchini, yellow squash, eggplant, cherry tomatoes, bell pepper, and red onion, all seasoned to perfection with olive oil, garlic, and Italian herbs. Baked until tender and golden, this delicious dish is crowned with a bubbly layer of mozzarella and freshly grated parmesan, delivering a delightful contrast of textures and flavors. Perfect as a vegetarian main course or a hearty side dish, this recipe celebrates the best of seasonal vegetables while offering a comforting, cheesy twist. Quick to prep and brimming with garden-fresh goodness, it's ideal for weeknight dinners, potlucks, or any occasion that calls for a crowd-pleasing, nutrient-packed meal. Don’t forget to finish it with a sprinkle of fresh basil for an extra burst of flavor!
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Recipe Information
Ingredients
- 2 medium, sliced into rounds zucchini
- 2 medium, sliced into rounds yellow squash
- 1 medium, sliced into rounds eggplant
- 1.5 cups, halved cherry tomatoes
- 1 large, diced sweet bell pepper
- 1 large, thinly sliced red onion
- 3 cloves, minced garlic
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup, shredded mozzarella cheese
- 0.5 cup, freshly grated parmesan cheese
- 2 tablespoons, chopped (optional, for garnish) fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Prepare a large 9x13-inch baking dish by lightly greasing it with olive oil or cooking spray.
In a large mixing bowl, combine the zucchini, yellow squash, eggplant, cherry tomatoes, bell pepper, red onion, and garlic.
Drizzle the olive oil over the vegetables and sprinkle with Italian seasoning, salt, and black pepper. Toss everything until well-coated.
Layer the seasoned vegetables evenly in the prepared baking dish.
Bake in the preheated oven for 30 minutes, or until the vegetables are tender and starting to caramelize.
Remove the dish from the oven and evenly sprinkle the mozzarella and parmesan cheeses over the top of the vegetables.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Once done, remove the bake from the oven and let it cool for 5 minutes.
Garnish with chopped fresh basil leaves if desired before serving.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 74 mg | 24% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 31.6 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 890 mg | 68% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 2148 mg | 46% | |
*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.
