A hearty and flavorful vegetable bake that combines the freshness of summer produce with the richness of cheese and bacon, perfect for a comforting side dish or a main course.
Ingredients:
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 medium eggplant, diced or sliced
- 1 red or yellow bell pepper, chopped
- 2 tomatoes, diced
- 1/2 white onion, chopped
- 4–6 slices bacon, cooked and crumbled
- 1 block sharp cheddar cheese, shredded (about 8 oz)
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1/2 stick of butter, melted
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Directions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with cooking spray or butter.
- Prepare the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, eggplant, bell pepper, tomatoes, and onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano. Toss to coat the vegetables evenly.
- Layer the Ingredients: Spread half of the vegetable mixture in the bottom of the prepared baking dish. Sprinkle half of the crumbled bacon and half of the cheddar cheese over the vegetables. Add the remaining vegetable mixture on top, followed by the rest of the bacon and cheddar cheese. Finally, sprinkle the grated parmesan cheese over the top.
- Add Butter: Drizzle the melted butter evenly over the entire dish.
- Bake the Dish: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious and cheesy vegetable bake as a satisfying side or main dish!
Nutritional Information:
Prep Time: 15 minutes | Baking Time: 45-50 minutes | Total Time: 1 hour
Kcal: Approximately 350 kcal per serving | Servings: 6