Veggies al Forno Recipe
This is my kind of dish and if you have a vegetable garden with zucchini and tomatoes, you’ll enjoy this dish even more with your own fresh veggies. This recipe is similar to a lasagna in where you have layers but this casserole does not have lasagna noodles… only vegetables, along with mozzarella and Parmesan cheeses.
This Veggies al Forno recipe is similar to a lasagna in where you have layers but this casserole does not have lasagna noodles... only vegetables
- 1 eggplant
- 2 zucchini - 2 lbs total
- 2 large onions thinly sliced
- 5 fresh tomatoes sliced
- 2 garlic cloves minced
- 3/4 lb mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
- 3 tablespoons chopped fresh basil
- salt and pepper to taste
Preheat oven to 350°. Peel eggplant and cut into half inch slices. Cut zucchini into 1/4 inch slices.
Drizzle bottom of baking dish with olive oil.
Put in a layer of eggplant, layer of onion, layer of zucchini, layer of tomatoes, layer of mozzarella then sprinkle with minced garlic and Parmesan.
Repeat until all ingredients are used, ending with layer of cheese.
Pour remaining olive oil over top, sprinkle with salt and pepper.
Bake until vegetables are tender and cheese is melted - about 45 minutes.
Top with chopped basil.