Cacciucco di Verdure

Cacciucco di Verdure is a hearty, rustic Italian baked vegetable dish that showcases a medley of seasonal produce, infused with aromatic herbs and spices. This dairy-free delight is perfect for a comforting dinner, packed with flavor and nutrition.

Ingredients

• Zucchini - 1 medium, sliced
• Eggplant - 1 small, diced
• Red bell pepper - 1, chopped
• Cherry tomatoes - 200 grams, halved
• Garlic - 3 cloves, minced
• Red onion - 1 medium, chopped
• Olive oil - 3 tablespoons
• Fresh basil - 10 grams, chopped
• Fresh parsley - 10 grams, chopped
• Oregano - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 ml
• Balsamic vinegar - 1 tablespoon
• Capers - 2 tablespoons, rinsed and drained

Steps

1. Preheat the oven to 200°C (392°F).
2. In a large mixing bowl, combine the sliced zucchini, diced eggplant, chopped red bell pepper, halved cherry tomatoes, minced garlic, and chopped red onion.
3. Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, oregano, and half of the chopped basil and parsley. Toss well to coat.
4. Transfer the vegetable mixture to a baking dish and pour the vegetable broth and balsamic vinegar over the top. Scatter the capers evenly across the dish.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and slightly caramelized.
7. Once cooked, remove from the oven and let it cool for a few minutes before serving. Garnish with the remaining fresh basil and parsley.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of vegetables.
• Low in calories and fat, making it a great option for weight management.

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