Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Vegetables:
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
- Add the zucchini, eggplant, and bell peppers. Cook for 5–7 minutes until slightly softened.
- Season with salt, pepper, and Italian seasoning.
- Assemble the Bake:
- Spread a thin layer of marinara sauce at the bottom of the baking dish.
- Add half of the cooked vegetables, followed by a layer of cherry tomatoes.
- Sprinkle half of the mozzarella and Parmesan cheese over the vegetables.
- Repeat with the remaining vegetables, sauce, and cheese, ending with a generous layer of mozzarella and Parmesan.
- Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly with golden edges.
- Garnish and Serve:
- Sprinkle with fresh basil before serving.
- Serve warm as a side dish or pair it with crusty bread or pasta for a complete meal.
Let me know if you’d like substitutions or additional tips! 😊