Mediterranean Veggie Bake

This Mediterranean Veggie Bake combines the comforting elements of a traditional vegetable casserole with creative touches like feta and olives, offering a delightful mix of flavors and textures. It’s a hearty, healthy dish that’s perfect for a family dinner or meal prep, and is entirely vegetarian and gluten-free.

Ingredients:

• 2 zucchinis, sliced
• 2 bell peppers (red and yellow), chopped
• 1 eggplant, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 cup crumbled feta cheese
• 1/2 cup black olives, sliced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the zucchini, bell peppers, eggplant, cherry tomatoes, red onion, and garlic.
3. Drizzle the olive oil over the vegetables and sprinkle the oregano, basil, red pepper flakes, salt, and pepper. Toss to coat evenly.
4. Transfer the vegetable mixture to a greased baking dish.
5. Sprinkle the crumbled feta cheese and sliced olives over the top of the vegetables.
6. Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the cheese is golden.
7. Remove from the oven and let it cool slightly before garnishing with fresh parsley.
8. Serve warm as a main course or side dish.