Eggplant and tomato medley bake
This Eggplant and Tomato Medley Bake features a vibrant mix of zucchini, eggplant, and cherry tomatoes, enhanced by garlic and fresh basil. It's a Mediterranean-inspired dish that's easy to prepare and perfect for a light meal or side.
Cook time 40 min
Prep time 15 min
Ingredients:
2 zucchini1 eggplant
1 red pepper
1 onion
2 tbsp olive oil
2 cups cherry tomatoes
2 garlic cloves
1/2 cup feta cheese
1/2 cup basil leaves
The Eggplant and Tomato Medley Bake is a delightful and colorful dish that combines the earthy flavors of eggplant, the sweetness of cherry tomatoes, and the aromatic essence of fresh basil. Perfect for a light dinner or a side dish, this recipe is both nutritious and easy to prepare. Let's dive into this Mediterranean-inspired culinary experience!
Instructions:
Preheat your oven to 375°F (190°C).
- Slice the zucchini into rounds about 1/4 inch thick.
- Dice the eggplant into bite-sized cubes.
- Chop the red bell pepper into small pieces.
- Thinly slice the onion.
- Halve the cherry tomatoes.
- Mince the garlic cloves.
- Chop the fresh basil leaves.
In a large mixing bowl, combine the zucchini, eggplant, red bell pepper, onion, cherry tomatoes, and minced garlic.
Drizzle the olive oil over the mixed vegetables. Sprinkle with salt and pepper to taste. Toss everything well to ensure the vegetables are evenly coated with the olive oil and seasoning.
Transfer the seasoned vegetable mixture to a large baking dish, spreading them out in an even layer. Place the dish in the preheated oven and bake for about 30 - 35 minutes, or until the vegetables are tender and slightly caramelized.
Remove the baking dish from the oven and sprinkle the crumbled feta cheese evenly over the top of the vegetables.
Return the dish to the oven and bake for an additional 5 - 10 minutes, until the feta cheese is slightly melted and golden.
Once baked, remove the dish from the oven and immediately sprinkle the chopped fresh basil leaves over the top.
Let the Eggplant and Tomato Medley Bake cool for a few minutes before serving. Enjoy this dish warm, either as a flavorful side or a delightful vegetarian main course.
With its vibrant colors and heartwarming flavors, the Eggplant and Tomato Medley Bake is a satisfying dish that is sure to please any crowd. The combination of tender vegetables, creamy feta, and fresh basil creates a harmony of flavors that's both healthy and delicious. Enjoy this dish on its own, or pair it with your favorite grilled protein for a complete meal.
Eggplant and tomato medley bake FAQ:
The baking time for the Eggplant and Tomato Medley Bake is approximately 30 to 35 minutes for the initial bake at 375°F (190°C), followed by an additional 5 to 10 minutes after adding the feta cheese.
The vegetables are done when they are tender and slightly caramelized. You can check for doneness by piercing them with a fork; they should be easy to poke through.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can substitute other vegetables such as bell peppers, mushrooms, or spinach. Just ensure the cooking times are similar for optimal results.
Feta cheese made from sheep's milk or a mix of sheep and goat's milk is ideal for this recipe, as it provides the best flavor and texture.
Tips:
- Preheat your oven to ensure even baking for all vegetables.
- Slice the vegetables uniformly to ensure they cook evenly.
- Salting the eggplant slices and letting them sit for 15 minutes before cooking can help remove any bitterness.
- Use a sharp knife to finely chop the garlic for maximum flavor release.
- Sprinkle the feta cheese over the top of the bake just before the final few minutes of baking to allow it to melt slightly without burning.
- Garnish with fresh basil leaves just before serving to maintain their vibrant color and fresh taste.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 8g
Carbohydrates 20g
Fiber 7g
Sugar 12g
Fat 14g
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