Ingredients and Weight: - 6 medium zucchinis (1.5 lbs) - 2 large eggplants (1.5 lbs) - 2 red bell peppers (1 lb) - 2 yellow squash (1 lb) - 1 large onion (1 lb) - 6 cloves garlic (1 oz) - 1 can (28 oz) crushed tomatoes - 1 cup vegetable broth - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh basil - Salt and pepper to taste
Preparation Time: 30 minutes Cooking Time: 45 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Wash and slice the zucchini, eggplant, bell peppers, and squash into thin strips. 3. Chop the onion and mince the garlic. 4. In a large skillet, heat 2 tbsp olive oil and sauté the onion and garlic until softened. 5. Add the zucchini, eggplant, bell peppers, and squash and cook until tender, about 10 minutes. 6. Add the crushed tomatoes, vegetable broth, Parmesan cheese, and basil. Season with salt and pepper. 7. Transfer the mixture to a 9x13 inch baking dish. 8. Bake for 30-35 minutes, or until bubbly and heated through. 9. Top with additional Parmesan cheese if desired.
Nutritional Information: Per serving (1/8 of the bake): - Calories: 200 - Fat: 9g (Saturated: 3g) - Cholesterol: 15mg - Sodium: 300mg - Carbohydrates: 28g (Fiber: 4g, Sugar: 10g) - Protein: 7g
Dish Characteristics: - Vibrant and colorful - Tender and flavorful vegetables - Mildly spicy and tangy - Comforting and versatile dish
User Comments: - "This recipe is so easy to make and the flavors are incredibly well-balanced!" - "I love the medley of vegetables and the rich tomato sauce." - "This is the perfect dish to serve as a main course or a side with grilled meats." - "I added some crumbled feta cheese on top for an extra burst of flavor." - "This bake is perfect for summer when zucchini is in season."
Special Precautions and Tips: - If using frozen zucchini, thaw and drain before using. - If the vegetables start to stick to the pan, add a splash of water or vegetable broth. - Adjust the seasonings to your taste preference. - Serve warm with crusty bread or a side salad.