Learn to make Vegetable Parmigiana, a vibrant Italian recipe perfect for any meal.

Parmigiana di Verdure

Discover the delightful Vegetable Parmigiana, a summer twist on the classic Eggplant Parmigiana, showcasing vibrant garden flavors. This colorful Italian dish features layers of grilled vegetables like eggplants, zucchini, peppers, and tomatoes, combined with tomato sauce, melted mozzarella, parmesan, and fresh basil.

Unlike the traditional recipe, the vegetables in this version are grilled instead of fried, making it a lighter yet still delicious option. Perfect as a vegetarian main course or a unique family meal, this Vegetable Parmigiana can be prepared in advance and tastes even better the next day as the flavors meld together. Enjoy the richness of vegetables in this simple and versatile recipe.

Try These Parmigiana Variations:

• Grilled Eggplant Parmigiana
• Zucchini Parmigiana
• Grilled Zucchini Parmigiana
• Squash Blossom Parmigiana
• Air Fryer Parmigiana
• Eggplant Parmigiana Pizza

Ingredients

• 2 eggplants
• 2 zucchinis
• 2 bell peppers
• 4 tomatoes
• 500g tomato sauce
• 300g mozzarella
• 100g parmesan cheese
• Fresh basil leaves
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat your grill. Slice the eggplants, zucchinis, and bell peppers.
2. Grill the vegetables until tender and set aside.
3. Slice the tomatoes and mozzarella.
4. In a baking dish, spread a layer of tomato sauce.
5. Layer grilled vegetables, tomato slices, mozzarella, and parmesan.
6. Repeat layers until ingredients are used, ending with cheese.
7. Bake at 180°C (350°F) for 30 minutes until bubbly and golden.
8. Garnish with fresh basil before serving.

Total Time: 60 min

Cuisine: Italian