I always love a hearty vegetable dish that can wear many hats and serve as an appetizer or snack, side dish, main dish or something you can have for any meal of the day. This one fits that profile perfectly! I have made this so many times for my family and even a few times for holidays as a side dish and it was a huge hit every time. It’s also so pretty and colorful, considering it includes veggies like tomatoes, red onion, zucchini and eggplant. The basil on top is a great finish and the parmesan cheese gives it that great creamy and salty note that you always need in a dish like this. The addition of my homemade red sauce pairs nicely with the sturdy veggies.
I love to make red sauce and store it in the fridge in mason jars so it’s always there when I need it. When I made this recipe for this post, I actually realized at the last-minute that I didn’t have any sauce left so I quickly pulled together a faster version of my typical recipe and it worked like a charm. I guess luck was on my side!
I will get my red sauce recipe up on the blog for all of you in case you are in need. I will make sure to include my tips for making a quick version in a pinch.
It’s so pretty with the red colors mixed in with the herbs. Oh beautiful red sauce, what would I do without you?
Cutting and prepping the veggies for this dish is also something that is fun and the kids can get in on it as well. Although, at the time I made this my kids were more interested in watching Toy Story 3 rather than helping me, but sometimes they do enjoy helping me so I’ll take it!
You can certainly lay the veggies in the pan however you like, but I like to stack them up against each other to display all of their colors. They say you should eat the colors of the rainbow so here you go. This one definitely fits that bill.
So gorgeous I like to believe even the most skeptical non-veggie eater would enjoy this dish. I am not sure it is possible to not like this recipe unless you have some crazy aversion to mouth-watering, tasty and satisfying food. I am sure those types of folks are out there but trust me this is one recipe that will not disappoint!
- 1 large heirloom tomato
- 1 large red onion
- 1 medium zucchini
- 1 medium eggplant
- 2 cups of red sauce (you can use homemade or store bought)
- 2 tablespoons olive oil
- 1/4 cup parmesan cheese
- 1 tablespoon freshly chopped basil
- Salt and pepper
- Olive oil cooking spray
- Preheat the oven to 375 degrees.
- Slice the veggies into quarter inch slices, drizzle with olive oil and sprinkle with salt and pepper
- Place the veggies in a shallow pan, alternating pattern so they are stacked up against each other.
- Pour the red sauce over the veggies, making sure it fully covers all of them.
- Top with half the parmesan cheese and bake for 35 minutes until the top is golden brown.
- Once fully cooked, remove from the oven and top with the remaining parmesan cheese and basil. Serve warm.