Zucchini and Eggplant Bake with Goat Cheese and Herbs

Step 1

Preheat the grill on high heat.

Step 2

Sprinkle eggplant slices lightly with salt and let stand for 15 minutes to get the moisture out. Rinse the slices and pat dry.

Step 3

Drizzle the eggplant, zucchini, onions, and both bell peppers with olive oil. Sprinkle lightly with salt and fresh ground pepper.

Step 4

Place the vegetables on a hot grill and cook 4-5 minutes (eggplant, zucchini, onion) on each side or until light grill marks are visible and 20 minutes for the bell peppers or until charred, turning constantly. Transfer the bell peppers into a paper bag or container with a lid, let stand closed for 5 minutes. Remove the skin and seeds. Chop into large (about 1″) pieces. Set the rest of the vegetables aside to cool slightly.

Step 5

In a small bowl, whisk olive oil with lemon juice and garlic. Season with salt and pepper.

Step 6

Preheat the oven to 350F.

Step 7

Line a 9 X 13 casserole dish with parchment paper (for easy cleaning!) and layer the vegetables in the following order: eggplant, zucchini, bell peppers, half goat cheese, tomatoes, onion and rest of goat cheese. Each layer (except the cheese) brush with the olive oil mixture and sprinkle with fresh cilantro and basil.

Step 8

Bake covered for 50-55 minutes. Remove the foil and switch the oven to broil and continue cooking for additional 5 minutes or until the cheese is lightly golden. Sprinkle with fresh herbs and enjoy!