Layered Roasted Vegetables With Parmesan
Layered Roasted Vegetables with Parmesan is a vibrant and comforting dish that brings together zucchini, bell peppers, and eggplant under a golden, cheesy crust. This simple yet elegant recipe creates a colorful centerpiece for any meal, filling your kitchen with delicious aromas. Perfect as a side or vegetarian main course, it’s sure to impress family and friends while satisfying your taste buds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Vegetarian Main/Side
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium zucchini, sliced into ½-inch rounds
- 1 medium eggplant, sliced into ½-inch rounds
- 2 bell peppers (1 red, 1 yellow), sliced into strips
- 1 cup grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh basil or thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- Layer the zucchini, eggplant, and bell peppers in the baking dish.
- Drizzle olive oil over the vegetables and season with salt, pepper, and herbs.
- Generously sprinkle Parmesan cheese on top.
- Roast in the oven for 30-40 minutes until vegetables are tender and cheese is golden brown.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg