Baked Summer Vegetables with Mozzarella

If youre tired of various soups, stews, and sauces, its time to try a simple baked vegetable dish: baked summer vegetables with mozzarella. This dish is an excellent side for roasted meat or fish, and with some roasted potatoes and a large bowl of salad, it can also be enjoyed as a standalone meal.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Eggplant, raw

  • 2 piece Small pumpkins

  • 1 handful Tomato, red

  • pieces Salt, table

  • 2.5 spoons Oil, olive

  • 150 g Cheese, mozzarella

Steps

  1. Preheat the oven to 180 degrees Celsius. Clean and wash the vegetables. Slice the eggplant and zucchini into 0.5 to 1 cm thick slices, and halve the tomatoes.

  2. Place a large pan on the stove and heat it well. Sear the slices of eggplant and zucchini on both sides in the pan. Do not use oil.

  3. Grease a suitably sized deep baking dish well with oil. Arrange the seared slices of eggplant and zucchini neatly in the dish. Season them with salt and pepper. Add the halved tomatoes to the dish and drizzle the vegetables with a little oil. Sprinkle grated mozzarella on top. Bake the dish in the preheated oven for 15 to 20 minutes (just until the cheese melts and turns golden brown).

Nutrition Information (Per 100g)

  • Calories: 106.58 kcal
  • Fat: 7.79 g
    • Saturated Fat: 2.95 g
  • Carbohydrates: 3.22 g
    • Sugars: 0.81 g
  • Protein: 5.5 g
  • Fiber: 1.21 g

Advice

Season the vegetables with dry or fresh herbs as desired (basil, parsley, rosemary, oregano, etc.).