Veggie Medley Bake
A delightful medley of eggplant, zucchini, tomato, and potato, baked to perfection with aromatic herbs and a golden cheesy crust. This hearty vegetarian dish is bursting with flavors and textures, making it a satisfying and wholesome meal.
ingredients
- 1 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 2 large tomatoes, sliced
- 2 large potatoes, thinly sliced
- 1/4 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large baking dish, arrange a layer of eggplant slices.
- 3.
Drizzle olive oil, sprinkle minced garlic, and season with salt, pepper, oregano, and thyme.
- 4.
Add a layer of zucchini slices, followed by tomato slices, and finally potato slices.
- 5.
Repeat the process of drizzling oil and seasoning between each layer.
- 6.
Sprinkle Parmesan cheese over the top layer, followed by mozzarella cheese.
- 7.
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 8.
Remove the foil and bake for an additional 20-25 minutes until the cheese is golden and bubbly.
- 9.
Let it cool for a few minutes before serving. Enjoy the flavorful veggie medley bake!
