A delightful Mediterranean-inspired vegetable bake topped with eggs and cheese, perfect for a hearty meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Lightly grease a 1.5L (6 cup) ovenproof dish with olive oil.
Use a brush or paper towel to evenly spread the oil.
Chop the onion, garlic, bell pepper, tomatoes, zucchini, and eggplant into bite-sized pieces.
Try to keep the pieces uniform for even cooking.
Combine the chopped vegetables in the prepared dish and drizzle with olive oil. Toss to coat evenly.
Ensure all vegetables are coated for better roasting.
Bake the vegetables in the oven for 45 minutes, stirring halfway through.
Stirring prevents sticking and promotes even roasting.
Remove the dish from the oven and stir in the cannellini beans. Season with salt and pepper.
Taste and adjust seasoning as needed.
Make four indents in the vegetable mixture and crack an egg into each indent.
Be careful not to break the yolks for a nice presentation.
Return the dish to the oven and bake for an additional 10 minutes, or until the eggs are set to your liking.
Check frequently to avoid overcooking the eggs.
Sprinkle the bake with fresh basil and grated parmesan cheese before serving.
Serve immediately for the best flavor and texture.
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