Ingredients
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1/4 cup olive oil
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1 medium eggplant, diced into 1-inch cubes
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2 yellow squash, diced into 1-inch cubes
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2 zucchini, diced into 1-inch cubes
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1 red bell pepper, diced into 1-inch cubes
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1 yellow bell pepper, diced into 1-inch cubes
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3 large tomatoes, coarsely chopped (ripe)
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1/4 cup Italian parsley, coarsely chopped
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1 red onion, peeled and coarsely chopped
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4 cloves garlic, finely diced
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1 tablespoon kosher salt
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1 teaspoon fresh ground black pepper
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2 tablespoons olive oil
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1/2 cup fresh basil leaf, chopped
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11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated
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1 green bell pepper, diced into 1-inch cubes
Instructions
- Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
- In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
- Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
- Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
- Scatter tomatoes on top.
- Cover with foil.
- Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
- While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
- Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
- Serve at once.