Mediterranean Vegetable Bake Recipe
This recipe sounds unique and tasty. Although I’m not a huge fan of eggplant I’m willing to see what this tastes like. Will have to put it on my list to try after our travels are complete.
Here are the ingredients and directions. Let me know if you decide to try it.
- 3 red onions, sliced
- ¼ cup olive oil
- 2 garlic cloves, peeled and crushed
- 1 eggplant, sliced
- 4 zucchinis, sliced
- 1 red pepper, seeded and cut into quarters
- 1 mozzarella cheese ball cut into slices
- ¼ teaspoon oregano
- Handful of fresh chopped basil
Preheat oven to 350F.
Slice the eggplant, place in a bowl and generously sprinkle with salt. Set aside.
Heat the olive oil in a non-stick frying pan and gently sauté onions for approximately 5 minutes. Add the garlic and sauté 2 more minutes. Stir in the oregano and mix through. Set aside.
Place the onion and garlic mixture into a non-stick baking tray (include any oil too). Now rinse the eggplant and pat dry. Arrange the eggplant slices, zucchini, pepper and mozzarella slices over the onion mixture. Alternate for a colorful and interesting dish.
Season with pepper if desired and drizzle/spray with a little olive oil.
Place in the oven and bake for approximately 1 hour. Serve with fresh chopped basil sprinkled on top.