Baked vegetables with mozzarella is a delicious and easy dish that works great when you have excess vegetables. Recipe for 4 people.
Ingredients
1 eggplant
2 zucchinis (yellow and green)
1 large tomato
1 red onion
Parmesan (for sprinkling)
150 g mozzarella cheese
2 teaspoons of Provençal herbs
Olive oil
Salt and pepper
A few fresh basil leaves
Preparation
Wash the vegetables and then slice them into thin rounds. Also, slice the mozzarella.
Preheat the oven to 180°C. Drizzle olive oil in a baking dish, then layer the vegetable and mozzarella slices alternately, creating nice layers.
Sprinkle the dish with Provençal herbs, then season with salt and pepper to taste.
Bake for about 45 minutes, until the vegetables are soft and the cheese has melted.
10 minutes before the end of baking, add the basil leaves and sprinkle the entire dish with grated parmesan.
Serve hot, ideally with a light salad or as a standalone dish.