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American Vegetable Bake

Serves 4 to 6 Entree vegetarian

American Vegetable Bake

American Vegetable Bake is a staple at home tables across the U.S., where simplicity meets comfort. This dish reflects the hands-on approach of American family cooking — a pinch of salt here, a drizzle of olive oil there. It's a versatile option, perfect for any evening when the focus is on sharing a meal that feels both nourishing and familiar. The recipe captures the essence of a home-cooked meal, with no pretensions, just the honest flavors of fresh vegetables.

Expect a medley of textures and tastes that dance across the palate. The eggplant offers a tender bite, while the zucchini and tomatoes deliver juicy sweetness, all harmonized by a generous splash of olive oil and the earthy undertones of fresh herbs. Seasoned with fine sea salt and black pepper, this dish is a comforting embrace, inviting second helpings and easy conversation.

Ingredients

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

Method

  1. Start by preheating your oven to 375°F (190°C). Wash and dry 1 eggplant, 2 zucchini, and 2 tomatoes. Cut the eggplant and zucchini into 1/4-inch thick slices, and the tomatoes into slightly thinner slices. Arrange the slices on a large baking sheet or tray and drizzle with 80 ml olive oil. Sprinkle with fine sea salt and black pepper to taste, ensuring each piece is lightly coated and seasoned.
  2. In a large skillet over medium heat, add a splash of olive oil and allow it to warm up. Add one finely chopped onion to the skillet and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This will form the flavorful base for your bake.
  3. In a large baking dish, layer the eggplant, zucchini, and tomatoes over the softened onions. Alternate the slices to create a visually appealing pattern, overlapping them slightly. Drizzle any remaining olive oil from the baking sheet over the top, and sprinkle with your choice of herbs, such as thyme or oregano, to taste.
  4. Cover the baking dish with aluminum foil to trap moisture and place it in the preheated oven. Bake for about 25 minutes, then remove the foil and continue baking for an additional 15-20 minutes. The vegetables should be tender and slightly caramelized, with the edges of the eggplant and zucchini turning golden brown.
  5. Remove the dish from the oven and let it cool slightly. Taste a piece of each vegetable and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the American Vegetable Bake warm, allowing the flavors to meld together, perfect for sharing at the table.
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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