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Main course

Vegetable Parmigiana

  • Serving 6
  • Preparation 15
  • Cooking 35

Ingredients

  • 2 red onions, cut into wedges
  • 3 bell peppers (1 red, 1 yellow and 1 orange), sliced
  • 2 zucchini, sliced into rounds
  • 2 tbsp (30 mL) vegetable or olive oil
  • 1 tbsp (15 mL) dried Bas-du-Fleuve salted herbs*
  • 1 jar (650 mL) marinara sauce
  • 2 cups (500 mL) grated L’Ancêtre Organic Medium Light Cheddar
  • 1 cup (250 mL) finely grated L’Ancêtre Organic Parmesan

Colourful, comforting and topped with a golden cheese crust, this roasted vegetable bake is the perfect side dish or vegetarian main. L’Ancêtre Organic Medium Light Cheddar adds protein and creamy richness, while Organic Parmesan creates a beautifully browned topping full of flavour.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Spread the onions, peppers and zucchini on a large baking sheet. Drizzle with the oil, sprinkle with the salted herbs and toss to coat.
  3. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
  4. Spread the marinara sauce evenly into an 8 × 12-inch (20 × 30 cm) baking dish. Arrange the roasted vegetables over the sauce.
  5. Top evenly with the grated cheddar and Parmesan.
  6. Bake for 8 minutes, until the cheese has melted.
  7. Broil for about 2 minutes, watching closely, until the cheese is golden and bubbling.
  8. Let stand for a few minutes before serving.

Serve alongside grilled meat or fish, or enjoy with crusty bread as a satisfying vegetarian meal.

* If Bas-du-Fleuve salted herbs are unavailable, substitute 1/2 teaspoon celery salt and 1 teaspoon dried mixed herbs.

Light & High in Protein Cheddar

Wine and Cheese Pairings

SAQ - Aromatic and robust

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