Cheese-Topped Harvest Vegetable Bake
- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 30 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Preheat oven to 400 °F (200 °C).
In large saucepan, melt butter. Sauté onions and garlic until tender. Add eggplant, zucchini, mushrooms and green pepper to pan. Cook and stir over medium heat until vegetables are tender. Add tomatoes, parsley, oregano and basil.
Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 10 minutes. Add salt and pepper to taste.
Spoon mixture into 1 1/2 qt (1.5 L) shallow rectangular casserole or four 1 1/2 cups (375 mL) shallow baking dishes.
Slice Canadian Mozzarella cheese into strips and arrange in criss-cross pattern over vegetables. Sprinkle lightly with Canadian Parmesan cheese. Bake 10 minutes or until hot and bubbly.
Tips
Choose eggplant with smooth skin and uniform colour. The eggplant should feel heavy for its size and should bounce back when pressed. Usually smaller eggplants are sweeter and more tender than larger ones.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 362 CaloriesProtein: 18 g
Carbohydrate: 24 g
Fat: 24 g
Calcium: 374 mg
Fibre: 6 g
Sodium: 369 mg
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