Italian Vegetable Bake

Bursting with vibrant flavors and colors, this Italian Vegetable Bake is a hearty, Mediterranean-inspired dish that’s as comforting as it is healthy. Packed with tender zucchini, eggplant, bell peppers, cherry tomatoes, and aromatic red onion, this recipe highlights fresh, nutrient-rich produce. Seasoned with a blend of dried oregano, basil, and crushed red pepper flakes, the veggies are baked to perfection under a crispy, cheesy topping of Parmesan, mozzarella, and golden bread crumbs. Perfect for a family dinner or a crowd-pleasing side dish, this recipe requires just 20 minutes of prep and transforms simple ingredients into a savory, oven-baked masterpiece. Garnished with fresh parsley, it’s a gluten-friendly option ideal for pairing with crusty bread or a light green salad. Enjoy the classic tastes of Italian cuisine, all baked together in one satisfying pan.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 cups cherry tomatoes
• 1 medium red onion
• 3 cloves garlic
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cup parmesan cheese
• 1 cup mozzarella cheese
• 0.5 cup bread crumbs
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with a bit of olive oil.

Step 2

Slice the zucchini and eggplant into 1/4-inch-thick rounds. Cut the red and yellow bell peppers into thin strips. Halve the cherry tomatoes and thinly slice the red onion. Mince the garlic cloves.

Step 3

Place all the prepared vegetables (zucchini, eggplant, bell peppers, tomatoes, red onion, and garlic) into a large mixing bowl. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.

Step 4

Add the dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper to the vegetables, and toss again until the seasonings are evenly distributed.

Step 5

Spread the seasoned vegetables in an even layer in the prepared baking dish.

Step 6

In a small bowl, mix together the bread crumbs, parmesan cheese, and remaining 1 tablespoon of olive oil. Sprinkle this mixture evenly over the vegetables.

Step 7

Top the bread crumb layer with an even layer of shredded mozzarella cheese.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly, and the vegetables are tender.

Step 10

Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	2095.8 grams (2095.8g)

Amount per serving	% Daily Value*
Calories	1664

Total Fat 86.60g	111%
Saturated Fat 30.20g	151%
Polyunsaturated Fat 5.60g
Cholesterol 118mg	39%
Sodium 8396mg	365%
Total Carbohydrate 166.00g	60%
Dietary Fiber 37.40g	134%
Total Sugars 74.90g
Protein 69.40g	139%

Vitamin D 18IU	91%
Calcium 1601mg	123%
Iron 10mg	56%
Potassium 4386mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 16.1%

Carbs: 38.6%