Instructions:
- Prepare the Vegetables:
- Preheat the oven to 375°F (190°C).
- Toss the zucchini, bell pepper, eggplant, and cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Roast on a baking sheet for 15 minutes or until slightly softened.
- Cook the Meat:
- Heat a skillet over medium heat. Add the ground meat and cook until browned.
- Stir in diced onion and garlic, and sauté until fragrant.
- Add smoked paprika, chili flakes (if using), and marinara sauce. Let simmer for 5 minutes.
- Assemble the Bake:
- Grease a baking dish with a bit of olive oil or butter.
- Start with a layer of roasted vegetables at the bottom.
- Spread a layer of the cooked meat mixture over the vegetables.
- Sprinkle shredded mozzarella cheese evenly over the meat.
- Repeat layers if needed, finishing with a layer of provolone slices on top.
- Add the Topping:
- Sprinkle grated Parmesan and breadcrumbs (if using) over the provolone slices.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Serve:
- Let the dish cool for 5 minutes before slicing. Garnish with fresh parsley or basil.
This layered bake is versatile, so feel free to customize it with your favorite vegetables or spices. Let me know if you’d like suggestions for side dishes or variations!