Checkerboard Vegetable Squares
The Checkerboard Vegetable Squares dish is not only visually appealing but also a great way to incorporate a variety of colorful vegetables into your diet.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Zucchini
- 2 cup Carrots
- 1 cup Red bell pepper
- 1 cup Yellow bell pepper
- 1 cup Eggplant
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 8 leaves Fresh basil leaves
- 1 cup Tomato sauce
- 1 cup Mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini, carrots, red bell pepper, yellow bell pepper, and eggplant into thin rounds.
- In a bowl, mix olive oil, salt, black pepper, garlic powder, and dried oregano.
- Arrange the vegetable slices in a checkerboard pattern in a baking dish, alternating the colors.
- Brush the vegetable slices with the olive oil mixture.
- Bake in the preheated oven for 25 minutes.
- Remove from the oven and spread tomato sauce over the vegetables.
- Sprinkle mozzarella cheese on top.
- Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let it rest for 10 minutes before serving.
- Garnish with fresh basil leaves.
- Enjoy your Checkerboard Vegetable Squares!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.