Follow these steps for perfect results
olive oil
eggplant
halved and thickly sliced
zucchini
thickly sliced
onion
sliced
tomatoes
cut into thin wedges
black olives
coarsely chopped
goat cheese
fresh breadcrumbs
dried herbs
green salad
to serve
Preheat the oven to 350°F.
Heat a grill pan on high heat or preheat the grill on medium-high.
Brush eggplant, zucchini, and onion slices with some of the olive oil.
Grill the vegetables in batches for 2-3 minutes per side until golden and slightly tender.
Layer the grilled vegetables in a 2-quart baking dish.
Sprinkle the chopped black olives over the vegetables.
Dot the goat cheese over the vegetable layers.
In a medium bowl, combine breadcrumbs, dried herbs, and the remaining olive oil.
Sprinkle the breadcrumb mixture evenly over the vegetables and goat cheese.
Bake for 20-25 minutes, or until golden and crisp.
Serve hot with a fresh green salad.
Expert advice for the best results
For a richer flavor, roast the vegetables instead of grilling.
Add a sprinkle of Parmesan cheese for extra flavor.
Use a variety of herbs, such as thyme and rosemary, for a more complex flavor profile.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve in the baking dish or portion onto individual plates.
Serve as a side dish with grilled chicken or fish.
Serve as a vegetarian main course with a side of crusty bread.
A dry rosé complements the flavors of the vegetables and goat cheese.
Such as Beaujolais
Discover the story behind this recipe
Showcases the fresh, seasonal vegetables of the region.
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