Bacalao con Tomate Vegetal

Bacalao con Tomate Vegetal is a delightful vegetarian twist on a classic Spanish dish, featuring layers of tender vegetables baked in a rich tomato sauce. This comforting meal is packed with flavor and makes for a satisfying dinner option.

Ingredients

• Zucchini - 1 medium, sliced
• Eggplant - 1 small, diced
• Red bell pepper - 1, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400 grams
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - a handful, chopped
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
3. Add the zucchini, eggplant, and red bell pepper to the skillet, cooking for about 5-7 minutes until slightly softened.
4. Stir in the crushed tomatoes, paprika, oregano, salt, and black pepper. Let the mixture simmer for 10 minutes to blend the flavors.
5. Transfer the vegetable mixture to a baking dish and spread it evenly.
6. Sprinkle the chopped fresh basil over the top and, if desired, the grated Parmesan cheese.
7. Bake in the preheated oven for 25 minutes, until bubbling and slightly golden on top.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the tomatoes and peppers.
• High in dietary fiber, promoting digestive health.

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