These Mediterranean vegetables are another delicious recipe from my childhood.
I adapted it slightly by leaving out the breadcrumbs and minced onion and switched the parmesan with Romano cheese. You can easily change out any of the vegetables and replace them with something you have in the fridge. I use Romano sheep cheese but you can use vegan parmesan or an equivalent nut cheese instead if you are Vegan or on the Paleo diet.
Whether grilling some chicken or cooking spaghetti these tasty Mediterranean vegetables make a wonderful side dish. Enjoy!
Mediterranean Vegetable Bake
Whether grilling some chicken or cooking spaghetti this tasty Mediterranean vegetable bake makes a wonderful side dish.
Author: Thyme and Tarragon
Recipe type: Side
Ingredients
- 2 tomatoes - sliced
- 1 small eggplant - sliced
- 1 zucchini - sliced
- 1 yellow squash - sliced
- ¼ cup shredded Romano sheep cheese, vegan parmesan, or equivalent nut cheese
- 3 tablespoons olive oil or butter (cow or goat)
- 1 tablespoon minced garlic
- oregano
- sea salt and pepper
Instructions
- Salt the sliced eggplant and let sit for 15 minutes then rinse with water and pat dry.
- Spray baking dish with cooking spray. Layer vegetables in rows seasoning each layer with salt, pepper, oregano, and garlic.
- Drizzle olive oil over vegetables and sprinkle cheese on top. If using butter lay thin pats of butter over top of vegetables.
- Bake at 350 degrees for 25-30 minutes.
