Parmesan baked vegetables

Parmesan baked vegetables


  1. Eggplant 2 pcs.
  2. Zucchini 2 pcs. (small)
  3. Bulgarian pepper 2 pcs.
  4. Mushrooms 3 pcs. (large)
  5. Onion 1 pc.
  6. Garlic 4-5 cloves
  7. Cherry tomatoes a few pieces
  8. Oregano to taste
  9. Basil to taste
  10. Mozzarella 250 g
  11. Parmesan to taste
  12. Salt to taste
  13. Pepper to taste
  14. Olive oil to taste
  • Main ingredients: Zucchini, Tomato, Cheese
  • Serving 2 servings


baking dishes, knife, grater, board


Step 1: prepare the vegetables.

Zucchini and eggplant, cut into thick circles. Cut the pepper into thick strips. Rinse the cherry tomatoes. Cut the onion into half rings, mushrooms into slices, and finely chop the garlic cloves with a knife.

Lubricate the baking dish with oil and lay the vegetables layer by layer, remembering to salt and pepper each time.

Between the vegetable layers also lay mozzarella slices, basil leaves and oregano.
Pour olive oil on top and sprinkle with grated Parmesan.

Step 2: bake vegetables with parmesan.

Cover the forms with foil and bake in preheated 180 degrees oven for 15-20 minutesand then about 10 minutes without foil.

Vegetables should be well baked, and cheese should melt.

Step 3: serve the vegetables baked with parmesan.

Photos will not be able to convey how delicious the baked vegetables with cheese smell. This is just amazing!
Enjoy your meal!