Eggplants with zucchini (vegetable stew)

Description

This vegetable stew will appeal not only to vegetarians but also to those who are watching their weight. The dish is light, so it's perfect for dinner. The stew can be served as a side dish with fish or poultry. It will go wonderfully well :)

Instructions

1. 1

   Step 1

   Preheat the oven to 180 degrees. Grease the baking pan with olive oil.

2. 2

   Step 2

   Wash the vegetables and peel, if necessary. Cut the zucchini and eggplants into cubes. Halve the cherry tomatoes or chop them smaller. In a separate container, combine all the chopped vegetables, add spices, olive oil, and chopped garlic, then mix thoroughly.

3. 3

   Step 3

   Add the grated Parmesan and mix everything well again. Transfer the vegetables to a baking sheet and bake in the oven for 25 minutes.

4. 4

   Step 4

   After the time has elapsed, cover the vegetables with foil and bake for another 10-15 minutes.

5. 5

   Step 5

   Vegetable stew with zucchini and eggplants is ready! :)