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American Vegetable Bake 2

Serves 4 to 6 Entree vegetarian

American Vegetable Bake 2

American Vegetable Bake 2 is a staple on many home tables, particularly in the heart of summer when eggplants, zucchini, and tomatoes are at their peak. This version reflects the American family cook's approach, offering a balance between simplicity and abundance. It's a dish that invites you to roll up your sleeves, sprinkle salt generously, and embrace the essence of shared meals.

Each bite offers a medley of tender eggplant, zucchini, and juicy tomatoes, all harmonized by a generous drizzle of olive oil and a bouquet of fresh herbs. The bake, seasoned with a confident hand, is a celebration of rustic flavors meant to be enjoyed straight from the oven, warm and inviting.

Ingredients

  • 1eggplant
  • 2zucchini
  • 2tomatoes
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing 1 eggplant, 2 zucchini, and 2 tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel. Slice the eggplant and zucchini into 1/4-inch rounds and the tomatoes into slightly thicker slices to prevent them from becoming too mushy during cooking. Place the sliced vegetables in a large bowl and drizzle with 80 ml of olive oil, tossing them gently to ensure each piece is well-coated. Season generously with fine sea salt and black pepper, and sprinkle with your choice of herbs, such as thyme or oregano, to add flavor.
  2. Preheat your oven to 375°F (190°C). While the oven is heating, take a large oven-safe skillet or baking dish and arrange the eggplant slices in a single layer at the bottom. Layer the zucchini slices over the eggplant, followed by the tomato slices. This layering helps the flavors meld together as they cook.
  3. In a small saucepan over medium heat, add a tablespoon of olive oil and a finely chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, about 5 to 7 minutes. This will create a flavorful base for the vegetable bake.
  4. Pour the softened onions evenly over the layered vegetables in the skillet or baking dish. Use a spatula to spread them out if necessary, ensuring they cover the vegetables evenly. This step ensures that every bite has a bit of that sweet, caramelized onion flavor.
  5. Place the skillet or baking dish in the preheated oven. Bake for about 30 to 40 minutes, or until the vegetables are tender and the edges are slightly caramelized. You’ll know it's done when the vegetables are soft to the touch and the top layer of tomatoes has started to shrivel slightly and release their juices.
  6. Remove the dish from the oven and let it rest for a few minutes. Taste a small piece of each vegetable to check for seasoning, adding more salt and pepper if needed. Serve the American Vegetable Bake 2 warm, straight from the dish, allowing everyone at the table to help themselves.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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