Microwave Vegetable Bake
Struggling to find a **vegetarian second course** that's both delicious and fits your busy schedule? This **Microwave Vegetable Bake** is the answer! Ready in just minutes, this **easy vegetable bake** is perfect for a **quick lunch** or a satisfying dinner, bringing the flavors of the Mediterranean to your table effortlessly.
Dietary Information
Servings:
- 1
To prepare the microwave vegetable bake, first cut the eggplants lengthwise into 2 cm thick slices 1. Also slice the bell pepper, removing the seeds and internal filaments, and the potatoes into slices about 1 cm thick 2. Also cut the provola cheese into regular slices 3.
- 2
Butter a 27x10 cm mold 4 and sprinkle with breadcrumbs 5. Place the eggplants on the bottom, add a drizzle of oil and season with salt and pepper 6.
- 3
Arrange the provola cheese slices neatly on the eggplants, sprinkle with breadcrumbs 7 and add the grated Parmesan cheese 8. Also arrange the zucchini 9.
- 4
Pour a drizzle of oil 10, season with salt and pepper. Add the provola cheese, breadcrumbs and grated Parmesan cheese 11. Also place the bell pepper slices 12, pour another drizzle of oil, season again with salt and pepper, then arrange the provola cheese slices. Sprinkle again with breadcrumbs and grated Parmesan cheese.
- 5
Cover with the potatoes 13 then season with oil, salt, pepper, breadcrumbs and grated Parmesan cheese 14. Cook in the microwave at 650 W for 20 minutes. Then continue cooking in grill mode for another 3 minutes. Your microwave vegetable bake is ready to be enjoyed 15.
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