Summer Veggie Gratin Flavorful and Satisfying Dish

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To make a delicious Summer Veggie Gratin, gather these fresh ingredients: - Summer Vegetables - 2 medium zucchini, sliced - 2 medium yellow squash, sliced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 medium onion, thinly sliced - 2 cloves garlic, minced - Cheese Components - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Seasoning and Other Ingredients - 1 teaspoon dried Italian herbs (like oregano, thyme, and basil) - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Garnish - Fresh basil leaves for garnish These ingredients come together for a dish that's both tasty and colorful. You can easily swap veggies based on what you have. This dish is perfect for using up summer produce. The blend of cheese makes it creamy and rich. The herbs add great flavor, too. Each bite will remind you of summer days. First, preheat the oven to 375°F (190°C). This sets the stage for baking your gratin. In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add one thinly sliced onion and two minced garlic cloves. Sauté them for about 3-4 minutes until they become translucent and fragrant. This step builds the base flavor for your dish. Next, add two sliced medium zucchini, two sliced yellow squash, and one diced red bell pepper into the skillet. Season the veggies with salt, pepper, and one teaspoon of dried Italian herbs. If you like a bit of heat, add a 1/4 teaspoon of red pepper flakes. Cook for an additional 5-7 minutes. Stir occasionally until the veggies are tender but still crisp. In a separate mixing bowl, combine one cup of ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix well and season to taste with a pinch of salt and pepper. This creamy mixture adds richness to your gratin. In a greased baking dish, start layering. Spread half of the sautéed vegetable mix on the bottom. Next, evenly spread the ricotta cheese mixture over the veggies. Top this with the remaining sautéed veggies and sprinkle the rest of the mozzarella and Parmesan on top. For a pop of color, arrange halved cherry tomatoes over the cheese layer. Cover the dish with aluminum foil and bake for 25 minutes. This helps the flavors meld together. After 25 minutes, remove the foil and bake uncovered for an additional 10-15 minutes. The top should turn golden and bubbly, which means it’s nearly ready. Once baked, remove the dish from the oven. Let it sit for a few minutes to set. Before serving, garnish with fresh basil leaves for a burst of flavor. - Sautéing Vegetables: Start with high heat to keep veggies crisp. Add them in stages. Begin with onions and garlic, then add peppers and squashes. This way, each vegetable cooks just right. - Golden, Bubbly Top: Cover the dish with foil for the first 25 minutes. This keeps moisture in. Then, uncover it to let the top brown. The cheeses will melt and form a lovely crust. - Herbs and Spices: Fresh herbs add a nice kick. Try basil or thyme. Add red pepper flakes for some heat. Experiment with your favorite spices to make it your own. - Fresh vs. Canned Tomatoes: Fresh cherry tomatoes give a burst of flavor. They add a sweet touch. Canned tomatoes work too but may be softer. Choose based on your taste preference. - Ideal Pairings: Serve the gratin with a crisp salad. It balances the richness. Grilled chicken or fish also makes a great main dish. - Creative Serving Ideas: Enjoy it as a main meal or a side dish. You can even scoop it into a baked potato for a fun twist. This dish works well for lunch or dinner. {{image_2}} You can swap out the zucchini and yellow squash for other veggies. Try using eggplant or asparagus for new flavors. Seasonal produce can also inspire your choice. In spring, consider fresh peas or asparagus. In fall, root veggies like sweet potatoes can add sweetness. Use what you love to create a dish that excites your taste buds. If you want a dairy-free option, try using cashew cheese or almond cheese. These give a creamy texture. Mixing different cheeses can also boost flavor. You might blend ricotta with goat cheese for a tangy twist. Or use sharp cheddar with mozzarella for extra depth. Explore your favorite cheeses for a unique touch. For a gluten-free version, skip any bread crumbs. You can also use cauliflower rice instead of grains for a low-carb meal. If you want to cut calories, use low-fat cheese or reduce the amount of cheese used. Adding more veggies can fill you up without adding extra calories. Adjust the recipe to fit your diet while still keeping it tasty. To store leftover gratin properly, let it cool first. Place it in a shallow dish to speed up cooling. Cover the dish tightly with plastic wrap or aluminum foil. This keeps the flavors fresh and prevents drying out. The ideal container types for storage are glass or plastic containers with lids. These containers do a great job of sealing in moisture. For the best taste when reheating, use an oven. Preheat it to 350°F (175°C). Place the gratin in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes. This method warms the dish evenly. If you use the microwave, heat in short bursts of 1-2 minutes. Stir between intervals to ensure even heating. The oven gives a better texture, while the microwave is quicker. To freeze for later, let the gratin cool completely. Cut it into portions for easy serving. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. For thawing, move it to the fridge overnight before reheating. Reheat it in the oven as mentioned earlier for the best results. Yes, you can prepare Summer Veggie Gratin ahead of time. To do this, follow these best practices: - Prep the vegetables: Chop and slice your veggies a day before. Store them in an airtight container in the fridge. - Make the cheese mixture: Combine the ricotta and other cheeses in advance. Keep it covered in the fridge. - Assemble the gratin: Layer everything in the baking dish but do not bake it. Cover it tightly with foil or plastic wrap. When you're ready to serve, just bake it straight from the fridge. You might need to add a few extra minutes to the cooking time. The best vegetables for a veggie gratin are fresh and seasonal. Here are some popular options: - Zucchini - Yellow squash - Red bell pepper - Cherry tomatoes - Onions - Garlic Feel free to customize your gratin based on what you have. Other great choices include eggplant, asparagus, and spinach. Knowing when your gratin is done is simple. Look for these signs: - Color: The top should be golden brown. - Bubbling: You should see bubbles around the edges. - Texture: The cheese should look melted and slightly crispy. If these signs are present, the gratin is ready to serve! Yes, you can use frozen vegetables in your gratin. Here are some tips: - Thaw first: Let the frozen veggies thaw and drain excess moisture. - Sauté briefly: Sauté them for a shorter time since they are already cooked. - Flavor: You may need to adjust seasoning since frozen veggies can taste different. Fresh vegetables give the best flavor, but frozen ones can work in a pinch. Summer Veggie Gratin can be a healthy choice. Here's a quick look at the nutritional benefits: - Vegetables: They provide fiber, vitamins, and minerals. - Cheese: Offers protein and calcium, but use it in moderation. - Olive oil: A healthy fat option when used in small amounts. Overall, this dish can fit well in a balanced diet. Just be mindful of portion sizes! This blog post covered how to make a delicious Summer Veggie Gratin. We explored the key ingredients, from fresh summer vegetables to various cheeses. You learned the step-by-step instructions, along with tips to enhance flavors and textures. We also discussed variations and storage methods to keep your dish fresh. In conclusion, this gratin is a flexible and tasty dish, perfect for warm days. Enjoy making it your own with different veggies and cheeses!

WANT TO SAVE THIS RECIPE?

Are you ready to savor the flavors of summer? Dive into this Summer Veggie Gratin recipe, a colorful and satisfying dish packed with fresh veggies like zucchini, bell pepper, and juicy tomatoes. Combined with creamy cheese and seasoned to perfection, this gratin will delight your taste buds. It’s not just a feast for your stomach; it’s a celebration of seasonal produce! Let’s cook up something delicious together!

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Ingredients

To make a delicious Summer Veggie Gratin, gather these fresh ingredients:

– Summer Vegetables

– 2 medium zucchini, sliced

– 2 medium yellow squash, sliced

– 1 red bell pepper, diced

– 1 cup cherry tomatoes, halved

– 1 medium onion, thinly sliced

– 2 cloves garlic, minced

– Cheese Components

– 1 cup ricotta cheese

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– Seasoning and Other Ingredients

– 1 teaspoon dried Italian herbs (like oregano, thyme, and basil)

– 1/4 teaspoon red pepper flakes (optional)

– Salt and pepper to taste

– 2 tablespoons olive oil

– Garnish

– Fresh basil leaves for garnish

These ingredients come together for a dish that’s both tasty and colorful. You can easily swap veggies based on what you have. This dish is perfect for using up summer produce. The blend of cheese makes it creamy and rich. The herbs add great flavor, too. Each bite will remind you of summer days.

Step-by-Step Instructions

Preheat and Prepare

First, preheat the oven to 375°F (190°C). This sets the stage for baking your gratin. In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add one thinly sliced onion and two minced garlic cloves. Sauté them for about 3-4 minutes until they become translucent and fragrant. This step builds the base flavor for your dish.

Add Vegetables

Next, add two sliced medium zucchini, two sliced yellow squash, and one diced red bell pepper into the skillet. Season the veggies with salt, pepper, and one teaspoon of dried Italian herbs. If you like a bit of heat, add a 1/4 teaspoon of red pepper flakes. Cook for an additional 5-7 minutes. Stir occasionally until the veggies are tender but still crisp.

Prepare Cheese Mixture

In a separate mixing bowl, combine one cup of ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix well and season to taste with a pinch of salt and pepper. This creamy mixture adds richness to your gratin.

Layering the Gratin

In a greased baking dish, start layering. Spread half of the sautéed vegetable mix on the bottom. Next, evenly spread the ricotta cheese mixture over the veggies. Top this with the remaining sautéed veggies and sprinkle the rest of the mozzarella and Parmesan on top. For a pop of color, arrange halved cherry tomatoes over the cheese layer.

Baking the Gratin

Cover the dish with aluminum foil and bake for 25 minutes. This helps the flavors meld together. After 25 minutes, remove the foil and bake uncovered for an additional 10-15 minutes. The top should turn golden and bubbly, which means it’s nearly ready.

Final Touches

Once baked, remove the dish from the oven. Let it sit for a few minutes to set. Before serving, garnish with fresh basil leaves for a burst of flavor.

Tips & Tricks

Perfecting the Texture

– Sautéing Vegetables: Start with high heat to keep veggies crisp. Add them in stages. Begin with onions and garlic, then add peppers and squashes. This way, each vegetable cooks just right.

– Golden, Bubbly Top: Cover the dish with foil for the first 25 minutes. This keeps moisture in. Then, uncover it to let the top brown. The cheeses will melt and form a lovely crust.

Flavor Enhancements

– Herbs and Spices: Fresh herbs add a nice kick. Try basil or thyme. Add red pepper flakes for some heat. Experiment with your favorite spices to make it your own.

– Fresh vs. Canned Tomatoes: Fresh cherry tomatoes give a burst of flavor. They add a sweet touch. Canned tomatoes work too but may be softer. Choose based on your taste preference.

Serving Suggestions

– Ideal Pairings: Serve the gratin with a crisp salad. It balances the richness. Grilled chicken or fish also makes a great main dish.

– Creative Serving Ideas: Enjoy it as a main meal or a side dish. You can even scoop it into a baked potato for a fun twist. This dish works well for lunch or dinner.

Variations

Vegetable Substitutions

You can swap out the zucchini and yellow squash for other veggies. Try using eggplant or asparagus for new flavors. Seasonal produce can also inspire your choice. In spring, consider fresh peas or asparagus. In fall, root veggies like sweet potatoes can add sweetness. Use what you love to create a dish that excites your taste buds.

Cheese Alternatives

If you want a dairy-free option, try using cashew cheese or almond cheese. These give a creamy texture. Mixing different cheeses can also boost flavor. You might blend ricotta with goat cheese for a tangy twist. Or use sharp cheddar with mozzarella for extra depth. Explore your favorite cheeses for a unique touch.

Dietary Adjustments

For a gluten-free version, skip any bread crumbs. You can also use cauliflower rice instead of grains for a low-carb meal. If you want to cut calories, use low-fat cheese or reduce the amount of cheese used. Adding more veggies can fill you up without adding extra calories. Adjust the recipe to fit your diet while still keeping it tasty.

Storage Info

Refrigeration Guidelines

To store leftover gratin properly, let it cool first. Place it in a shallow dish to speed up cooling. Cover the dish tightly with plastic wrap or aluminum foil. This keeps the flavors fresh and prevents drying out. The ideal container types for storage are glass or plastic containers with lids. These containers do a great job of sealing in moisture.

Reheating Instructions

For the best taste when reheating, use an oven. Preheat it to 350°F (175°C). Place the gratin in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes. This method warms the dish evenly. If you use the microwave, heat in short bursts of 1-2 minutes. Stir between intervals to ensure even heating. The oven gives a better texture, while the microwave is quicker.

Freezing the Gratin

To freeze for later, let the gratin cool completely. Cut it into portions for easy serving. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. For thawing, move it to the fridge overnight before reheating. Reheat it in the oven as mentioned earlier for the best results.

FAQs

Can I make Summer Veggie Gratin ahead of time?

Yes, you can prepare Summer Veggie Gratin ahead of time. To do this, follow these best practices:

– Prep the vegetables: Chop and slice your veggies a day before. Store them in an airtight container in the fridge.

– Make the cheese mixture: Combine the ricotta and other cheeses in advance. Keep it covered in the fridge.

– Assemble the gratin: Layer everything in the baking dish but do not bake it. Cover it tightly with foil or plastic wrap.

When you’re ready to serve, just bake it straight from the fridge. You might need to add a few extra minutes to the cooking time.

What are the best vegetables for a veggie gratin?

The best vegetables for a veggie gratin are fresh and seasonal. Here are some popular options:

– Zucchini

– Yellow squash

– Red bell pepper

– Cherry tomatoes

– Onions

– Garlic

Feel free to customize your gratin based on what you have. Other great choices include eggplant, asparagus, and spinach.

How do I know when the gratin is done?

Knowing when your gratin is done is simple. Look for these signs:

– Color: The top should be golden brown.

– Bubbling: You should see bubbles around the edges.

– Texture: The cheese should look melted and slightly crispy.

If these signs are present, the gratin is ready to serve!

Can I use frozen vegetables?

Yes, you can use frozen vegetables in your gratin. Here are some tips:

– Thaw first: Let the frozen veggies thaw and drain excess moisture.

– Sauté briefly: Sauté them for a shorter time since they are already cooked.

– Flavor: You may need to adjust seasoning since frozen veggies can taste different.

Fresh vegetables give the best flavor, but frozen ones can work in a pinch.

Is Summer Veggie Gratin healthy?

Summer Veggie Gratin can be a healthy choice. Here’s a quick look at the nutritional benefits:

– Vegetables: They provide fiber, vitamins, and minerals.

– Cheese: Offers protein and calcium, but use it in moderation.

– Olive oil: A healthy fat option when used in small amounts.

Overall, this dish can fit well in a balanced diet. Just be mindful of portion sizes!

This blog post covered how to make a delicious Summer Veggie Gratin. We explored the key ingredients, from fresh summer vegetables to various cheeses. You learned the step-by-step instructions, along with tips to enhance flavors and textures. We also discussed variations and storage methods to keep your dish fresh.

In conclusion, this gratin is a flexible and tasty dish, perfect for warm days. Enjoy making it your own with different veggies and cheeses!

To make a delicious Summer Veggie Gratin, gather these fresh ingredients: - Summer Vegetables - 2 medium zucchini, sliced - 2 medium yellow squash, sliced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 medium onion, thinly sliced - 2 cloves garlic, minced - Cheese Components - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Seasoning and Other Ingredients - 1 teaspoon dried Italian herbs (like oregano, thyme, and basil) - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Garnish - Fresh basil leaves for garnish These ingredients come together for a dish that's both tasty and colorful. You can easily swap veggies based on what you have. This dish is perfect for using up summer produce. The blend of cheese makes it creamy and rich. The herbs add great flavor, too. Each bite will remind you of summer days. First, preheat the oven to 375°F (190°C). This sets the stage for baking your gratin. In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add one thinly sliced onion and two minced garlic cloves. Sauté them for about 3-4 minutes until they become translucent and fragrant. This step builds the base flavor for your dish. Next, add two sliced medium zucchini, two sliced yellow squash, and one diced red bell pepper into the skillet. Season the veggies with salt, pepper, and one teaspoon of dried Italian herbs. If you like a bit of heat, add a 1/4 teaspoon of red pepper flakes. Cook for an additional 5-7 minutes. Stir occasionally until the veggies are tender but still crisp. In a separate mixing bowl, combine one cup of ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix well and season to taste with a pinch of salt and pepper. This creamy mixture adds richness to your gratin. In a greased baking dish, start layering. Spread half of the sautéed vegetable mix on the bottom. Next, evenly spread the ricotta cheese mixture over the veggies. Top this with the remaining sautéed veggies and sprinkle the rest of the mozzarella and Parmesan on top. For a pop of color, arrange halved cherry tomatoes over the cheese layer. Cover the dish with aluminum foil and bake for 25 minutes. This helps the flavors meld together. After 25 minutes, remove the foil and bake uncovered for an additional 10-15 minutes. The top should turn golden and bubbly, which means it’s nearly ready. Once baked, remove the dish from the oven. Let it sit for a few minutes to set. Before serving, garnish with fresh basil leaves for a burst of flavor. - Sautéing Vegetables: Start with high heat to keep veggies crisp. Add them in stages. Begin with onions and garlic, then add peppers and squashes. This way, each vegetable cooks just right. - Golden, Bubbly Top: Cover the dish with foil for the first 25 minutes. This keeps moisture in. Then, uncover it to let the top brown. The cheeses will melt and form a lovely crust. - Herbs and Spices: Fresh herbs add a nice kick. Try basil or thyme. Add red pepper flakes for some heat. Experiment with your favorite spices to make it your own. - Fresh vs. Canned Tomatoes: Fresh cherry tomatoes give a burst of flavor. They add a sweet touch. Canned tomatoes work too but may be softer. Choose based on your taste preference. - Ideal Pairings: Serve the gratin with a crisp salad. It balances the richness. Grilled chicken or fish also makes a great main dish. - Creative Serving Ideas: Enjoy it as a main meal or a side dish. You can even scoop it into a baked potato for a fun twist. This dish works well for lunch or dinner. {{image_2}} You can swap out the zucchini and yellow squash for other veggies. Try using eggplant or asparagus for new flavors. Seasonal produce can also inspire your choice. In spring, consider fresh peas or asparagus. In fall, root veggies like sweet potatoes can add sweetness. Use what you love to create a dish that excites your taste buds. If you want a dairy-free option, try using cashew cheese or almond cheese. These give a creamy texture. Mixing different cheeses can also boost flavor. You might blend ricotta with goat cheese for a tangy twist. Or use sharp cheddar with mozzarella for extra depth. Explore your favorite cheeses for a unique touch. For a gluten-free version, skip any bread crumbs. You can also use cauliflower rice instead of grains for a low-carb meal. If you want to cut calories, use low-fat cheese or reduce the amount of cheese used. Adding more veggies can fill you up without adding extra calories. Adjust the recipe to fit your diet while still keeping it tasty. To store leftover gratin properly, let it cool first. Place it in a shallow dish to speed up cooling. Cover the dish tightly with plastic wrap or aluminum foil. This keeps the flavors fresh and prevents drying out. The ideal container types for storage are glass or plastic containers with lids. These containers do a great job of sealing in moisture. For the best taste when reheating, use an oven. Preheat it to 350°F (175°C). Place the gratin in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes. This method warms the dish evenly. If you use the microwave, heat in short bursts of 1-2 minutes. Stir between intervals to ensure even heating. The oven gives a better texture, while the microwave is quicker. To freeze for later, let the gratin cool completely. Cut it into portions for easy serving. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. For thawing, move it to the fridge overnight before reheating. Reheat it in the oven as mentioned earlier for the best results. Yes, you can prepare Summer Veggie Gratin ahead of time. To do this, follow these best practices: - Prep the vegetables: Chop and slice your veggies a day before. Store them in an airtight container in the fridge. - Make the cheese mixture: Combine the ricotta and other cheeses in advance. Keep it covered in the fridge. - Assemble the gratin: Layer everything in the baking dish but do not bake it. Cover it tightly with foil or plastic wrap. When you're ready to serve, just bake it straight from the fridge. You might need to add a few extra minutes to the cooking time. The best vegetables for a veggie gratin are fresh and seasonal. Here are some popular options: - Zucchini - Yellow squash - Red bell pepper - Cherry tomatoes - Onions - Garlic Feel free to customize your gratin based on what you have. Other great choices include eggplant, asparagus, and spinach. Knowing when your gratin is done is simple. Look for these signs: - Color: The top should be golden brown. - Bubbling: You should see bubbles around the edges. - Texture: The cheese should look melted and slightly crispy. If these signs are present, the gratin is ready to serve! Yes, you can use frozen vegetables in your gratin. Here are some tips: - Thaw first: Let the frozen veggies thaw and drain excess moisture. - Sauté briefly: Sauté them for a shorter time since they are already cooked. - Flavor: You may need to adjust seasoning since frozen veggies can taste different. Fresh vegetables give the best flavor, but frozen ones can work in a pinch. Summer Veggie Gratin can be a healthy choice. Here's a quick look at the nutritional benefits: - Vegetables: They provide fiber, vitamins, and minerals. - Cheese: Offers protein and calcium, but use it in moderation. - Olive oil: A healthy fat option when used in small amounts. Overall, this dish can fit well in a balanced diet. Just be mindful of portion sizes! This blog post covered how to make a delicious Summer Veggie Gratin. We explored the key ingredients, from fresh summer vegetables to various cheeses. You learned the step-by-step instructions, along with tips to enhance flavors and textures. We also discussed variations and storage methods to keep your dish fresh. In conclusion, this gratin is a flexible and tasty dish, perfect for warm days. Enjoy making it your own with different veggies and cheeses!

Summer Veggie Gratin

Delight in the flavors of summer with this easy and delicious Summer Veggie Gratin recipe. Packed with fresh zucchini, yellow squash, bell peppers, and tomatoes, this dish adds a colorful twist to your dinner table. Layered with creamy ricotta and melted mozzarella, it’s perfect for family gatherings. Ready in under an hour, it's a must-try! Click to explore the full recipe and bring this vibrant dish to your kitchen today!
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Ingredients
  

2 medium zucchini, sliced

2 medium yellow squash, sliced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium onion, thinly sliced

2 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, thyme, basil)

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, add the olive oil. Once hot, sauté the sliced onions and minced garlic until translucent, about 3-4 minutes.

      Add the diced red bell pepper, zucchini, and yellow squash to the skillet. Season with salt, pepper, Italian herbs, and red pepper flakes (if using). Cook for an additional 5-7 minutes, stirring occasionally, until the veggies are tender but still crisp.

        In a mixing bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Mix well and season with salt and pepper.

          In a greased baking dish, layer half of the sautéed veggie mixture on the bottom. Spread the ricotta mixture evenly over the top. Then, add the remaining sautéed veggies and finish by sprinkling the remaining mozzarella and Parmesan cheeses over the top.

            Arrange the halved cherry tomatoes on top of the cheese layer for added color and flavor.

              Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

                Once done, remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves for a burst of flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

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