Veggie Bake
Discover the ultimate comfort food with this delicious and vibrant Veggie Bake, a hearty, oven-baked dish brimming with fresh flavors and wholesome ingredients. Featuring layers of tender zucchini, eggplant, bell peppers, cherry tomatoes, and red onion, all perfectly seasoned with garlic, Italian herbs, olive oil, and a hint of salt and pepper, this recipe brings out the natural sweetness of roasted vegetables. Topped with a golden, bubbly layer of mozzarella and Parmesan cheese, this crowd-pleasing dish is easy to prepare and perfect for weeknight dinners or special gatherings. Ready in just an hour and customizable with optional fresh parsley for garnish, this cheesy vegetable bake pairs beautifully with crusty bread or a side of crisp salad. Perfect for vegetarians and veggie lovers alike, this recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 pint Cherry tomatoes
- 1 medium Red onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
Wash and thinly slice the zucchini, eggplant, and bell peppers. Halve the cherry tomatoes. Peel and thinly slice the red onion. Mince the garlic cloves.
In a large mixing bowl, combine the zucchini, eggplant, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion.
Drizzle the vegetables with olive oil. Sprinkle the minced garlic, dried Italian seasoning, salt, and black pepper over the vegetables. Toss everything together until evenly coated.
Transfer the seasoned vegetables into the prepared baking dish, spreading them out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the mozzarella and Parmesan cheeses evenly over the vegetables, and return the dish to the oven.
Bake uncovered for another 15 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let the dish sit for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 8177 mg | 356% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 65.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1454 mg | 112% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3916 mg | 83% | |
*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.
