Name: Layered Summer Vegetable Bake With Three Cheeses
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 medium eggplant, sliced 1/4-inch thick; 2 small to medium yellow squash, sliced 1/4-inch thick; 2 medium zucchini, sliced 1/4-inch thick; 1 large red bell pepper, seeded, stem and core removed, cut into approximately 12 long strips; 1 large yellow bell pepper, seeded, stem and core removed, cut into approximately 12 long strips; 1/4 cup (60 ml) olive oil plus 2 tablespoon (30 ml) s; Salt and freshly ground black pepper, to taste; Cooking spray; 1 jar (24-ounce) marinara sauce, or an equivalent amount of your homemade; 2 large sprigs fresh basil, leaves torn; 3 cup (720 ml) s shredded Mozzarella cheese; 1 cup (240 ml) freshly grated Parmesan cheese; 1/2 cup (120 ml) panko; 2 tablespoon (30 ml) s chopped fresh parsley

Description

Discover how to make a delicious Layered Summer Vegetable Bake With Three Cheeses that’s perfect for any summer gathering. Learn the recipe now!

Ingredients

Scale

1 medium eggplant, sliced 1/4-inch thick
2 small to medium yellow squash, sliced 1/4-inch thick
2 medium zucchini, sliced 1/4-inch thick
1 large red bell pepper, seeded, stem and core removed, cut into approximately 12 long strips
1 large yellow bell pepper, seeded, stem and core removed, cut into approximately 12 long strips
1/4 cup (60 ml) olive oil plus 2 tablespoon (30 ml) s
Salt and freshly ground black pepper, to taste
Cooking spray
1 jar (24-ounce) marinara sauce, or an equivalent amount of your homemade
2 large sprigs fresh basil, leaves torn
3 cup (720 ml) s shredded Mozzarella cheese
1 cup (240 ml) freshly grated Parmesan cheese
1/2 cup (120 ml) panko
2 tablespoon (30 ml) s chopped fresh parsley

Instructions

Get a grill or grill pan heated to medium-high. Brush the vegetables with 1/4 cup of olive oil. Place them on the grill and lower the heat to medium.
Grill the vegetables until they have grill marks and are slightly softened, except for the eggplant, which should be cooked until a knife easily goes through it. (Alternatively, roast them in an oven at 400 degrees for 15 minutes.)
Set your oven to 375 degrees and coat a 13 x 9-inch baking dish with cooking spray.
Spread around 1/2 cup of marinara sauce on the bottom of the prepared dish.
Lay the zucchini over the sauce to cover the base, then drizzle 1/3 cup of the marinara on top and sprinkle with about 1/2 cup of Mozzarella, a touch of Parmesan, and a few torn basil leaves. (Repeat the sauce, cheese, and basil layering with each vegetable layer.)
Slice the yellow and red bell peppers in half crosswise.
Layer the yellow bell pepper over the zucchini, sauce, and cheese. Add 1/3 cup sauce, 1/2 cup Mozzarella, and a sprinkle of Parmesan on top.
Continue with the eggplant, then the red bell pepper, followed by the yellow squash, adding sauce, cheese, and basil between each layer.
Pour the remaining marinara sauce over the entire dish. Top with leftover Mozzarella and additional Parmesan, reserving about 1/4 cup for the topping.
In a small bowl, mix the remaining 1/4 cup Parmesan, panko, parsley, and the last 2 tablespoons of olive oil. Scatter this mixture over the casserole.
Bake for 45 minutes or until it’s bubbling and the top is lightly browned. If the top browns too quickly, cover loosely with aluminum foil.

Notes

Slice vegetables uniformly to 1/4-inch thickness for even cooking.
Incorporate various bell peppers for a vibrant and flavorful presentation.
Grill vegetables prior to layering to enhance the dish with a rich, smoky taste.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Calories: 350
Fat: 20g
Protein: 15g

Keywords: grilled vegetables, cheesy casserole, vegetable bake, savory dish, Italian flavors