Veggie Casserole

A hearty and colorful veggie casserole made with eggplant, zucchini, red bell pepper, and garlic, baked to perfection.

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchinis, sliced
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 1 teaspoon dried oregano
• 1 tablespoon balsamic vinegar
• 100 grams shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the diced eggplant, sliced zucchinis, chopped red bell pepper, and minced garlic.
3. Drizzle with olive oil and season with salt, pepper, and dried oregano. Toss to coat the vegetables evenly.
4. Transfer the mixture to a baking dish and sprinkle with balsamic vinegar.
5. Cover the dish with aluminum foil and bake for about 25 minutes.
6. Remove the foil, stir the vegetables, and if using, sprinkle shredded mozzarella cheese on top.
7. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving.

Summary:

• Calories: 220 kcal
• Fat: 17 g
• Protein: 5 g
• Carbs: 14 g
• Potassium: 600 mg
• Magnesium: 40 mg