Garden Vegetable Bake
A hearty vegetable bake featuring tender zucchini, potatoes, eggplant, and peppers, infused with garlic and herbs. Topped with Parmesan and baked to perfection, this dish is perfect for family dinners, vegetarian menus, or a flavorful side that highlights fresh garden produce.
Ingredients
- 2 medium zucchini, sliced ⓘ
- 2 small green peppers, sliced ⓘ
- 2 medium potatoes, peeled and sliced ⓘ
- 2 small onions, sliced
- 1 medium eggplant, diced ⓘ
- 2 cloves garlic, minced ⓘ
- pinch of oregano ⓘ
- pinch of parsley flakes ⓘ
- pinch of basil ⓘ
- salt and pepper to taste ⓘ
- 1/4 cup Parmesan or Romano cheese ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 (4 oz.) can tomato sauce ⓘ
Instructions
- In a 9 x 13-inch baking pan, mix all ingredients and toss thoroughly.
- Cover with foil, punching holes in the foil.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until all vegetables are tender.
- Remove the foil during the last 15 minutes of baking to allow the dish to brown slightly.
Nutrition & Diet Analysis (per serving)
588
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).