This terrific dish is loaded with various Mediterranean vegetables.

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

  • Preheat oven to 350°F (175°C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Source: allrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Read More

Grilled Vegetables

Fresh vegetables cooked in the oven with vegetable oil and herbs. Makes great side dish with chicken breast…
Read More

Fırında Karnabahar

İnternette bulduğum tarifi biraz değiştirerek yaptım. Et ya da tavuk yanında veya zeytinyağlı meze olarak öneririm. Hafif ve…