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Arrange the vegetables in alternating slices (like zucchini, tomato, eggplant, potato, pepper), standing upright or laying flat in rows or spirals, depending on your dish.
Brush the rest of the herb oil over the top of the vegetables. Cover loosely with foil and bake for 30–35 minutes. Uncover, sprinkle with cheese if using, and bake another 10–15 minutes until golden and bubbling.
Let it rest for a few minutes before serving. Garnish with fresh herbs for a burst of color and flavor.
💡 Tips & Variations:
- Add a layer of tomato sauce or béchamel at the bottom for extra richness.
- Use a mandoline for perfectly even slices and faster prep.
- Want more protein? Add chickpeas or lentils between layers, or serve with a dollop of Greek yogurt on the side.
🌿 Final Thoughts:
This Delicious Layered Vegetable Bake is proof that simple, plant-based ingredients can be transformed into something extraordinary. It’s the kind of dish that’s as welcome on a holiday table as it is on a regular weeknight — comforting, colorful, and crowd-pleasing. Whether you’re vegetarian, looking to eat more veggies, or just love beautiful food that tastes as good as it looks, this recipe is a must-try.
Would you like a printable version, video tutorial script, or meal-prep adaptation? I’d be happy to help!
