Roasted Vegetable with Parmesan and Basil

This simple yet flavorful roasted vegetable dish is a great way to enjoy a variety of fresh produce. The combination of eggplant, zucchini, potatoes, and tomatoes, roasted to perfection and topped with Parmesan and basil, creates a comforting and nutritious meal.

Ingredients:

• 1 medium onion, finely chopped
• 1 leek, finely chopped
• 1 medium eggplant, diced
• 2 medium potatoes, diced
• 1 medium zucchini, sliced
• 2 medium tomatoes, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Heat the olive oil in a pan over medium heat. Add the chopped onion and leek, and sauté for about 2 minutes until softened.
3. Add the diced eggplant and cook for another 2 minutes, then remove from heat.
4. In a large bowl, combine the sautéed mixture with the diced potatoes, sliced zucchini, and tomato rounds. Season with salt and pepper to taste and toss everything together.
5. Spread the mixture evenly in a baking dish and roast in the preheated oven for about 30-40 minutes, or until the potatoes are tender and lightly browned.
6. Remove from the oven and sprinkle with grated Parmesan cheese and fresh basil leaves before serving.

photo credit stockfood.com