Come spring and summer, I crave colorful and bright dishes incorporating all sorts of vegetables. This dish is abundant with them, all bursting with color. Here, red peppers, yellow peppers, red onions, zucchini, and eggplant are first roasted then baked to golden perfection under a blanket of milky batter that is poured on their tops. This deliciousness is then sprinkled with Parmesan cheese and fresh herbs. Delicious! This is spring and summer right there, on your plate.
I like to serve this bake as an appetizer or just as a light side dish to go with carnivorous main dishes. Serve as you like.