Description
A classic French vegetable medley baked to perfection, featuring layers of tomatoes, zucchini, and eggplant in a savory herb-infused sauce.
Ingredients
- 2 medium eggplants, sliced into rounds
- 2 medium zucchinis, sliced into rounds
- 4 large tomatoes, sliced into rounds
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a large baking dish with olive oil.
- Arrange the eggplant, zucchini, and tomato slices in alternating layers in the baking dish, sprinkling onion slices and minced garlic between layers.
- Drizzle olive oil evenly over the vegetables, then sprinkle with thyme, rosemary, oregano, salt, and pepper.
- Cover the dish with aluminum foil and bake for 25 minutes, or until vegetables are tender.
- Remove foil, sprinkle with Parmesan cheese if using, and bake uncovered for an additional 5-10 minutes until golden.
- Garnish with fresh basil leaves before serving warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: French