Veggie Bake Recipe

Name: Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers or Italian; 2 eggplants sliced; 1 tomato - sliced; 29 ounces red beans - drained; 1 cup shredded mozzarella cheese or cheddar; 3 tablespoons olive oil; 28 ounces crushed tomatoes can of; 1 teaspoon capers - chopped plus 1 tablespoon caper juice; 4 cloves garlic - chopped; 1 onion - sliced; 1/2 cup fresh basil; 1/4 cup Italian parsley fresh; 1/4 cup red wine; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper; 1/4 teaspoon sugar; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; crushed tomatoes; eggplant; peppers Italian; shredded cheese

Servings: persons

6 bell peppers or Italian
2 eggplants sliced
1 tomato - sliced
29 ounces red beans - drained
1 cup shredded mozzarella cheese or cheddar
3 tablespoons olive oil
28 ounces crushed tomatoes can of
1 teaspoon capers - chopped plus 1 tablespoon caper juice
4 cloves garlic - chopped
1 onion - sliced
1/2 cup fresh basil
1/4 cup Italian parsley fresh
1/4 cup red wine
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon sugar
1/2 teaspoon garlic powder
2 tablespoons olive oil
crushed tomatoes
eggplant
peppers Italian
shredded cheese

1
Preheat Oven 350 degrees:
2
Place eggplant slices on a baking sheet and drizzle with olive oil.
3
Place peppers whole on a baking sheet.
4
Place baking sheets in oven and bake 20 - 25 minutes until the vegetables are slightly golden.
5
Remove and let cool.
6
When the peppers are cool, cut the stems off and drip the juice from inside the pepper into the sauce.
7
Slice the peppers for layering.
8
Slice the peppers for layering.
9
For the Sauce:
10
Heat a sauce pan with the olive. Place the onions, garlic, basil, capers - plus juice and parsley and let saute until the onion is slightly transparent.
11
Add the crushed tomatoes, wine and seasonings and let simmer on low.
12
In a baking dish drizzle a tablespoon of olive oil and layer the eggplant slices, peppers, sliced fresh tomato, and a layer of beans.
13
Top with the sauce with half the shredded cheese. Repeat this process until all of the veggies are used.
14
Finish with the sauce topped with the remainder of shredded cheese and a drizzle of olive oil.
15
Bake for 30 - 35 minutes.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 bell peppers or Italian, 2 eggplants sliced, 1 tomato - sliced, 29 ounces red beans - drained, and more.

Yes, Veggie Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Bake

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