Easy Mediterranean vegetable bake is a delicious vegetable bake combining layers of roasted aubergine, courgette and bell pepper with mozzarella cheese and a delicious tomato and basil sauce. Packed full of flavour this filling comfort food dish makes the perfect family dinner.
If, like me, you love your veggies, this is the recipe for you. Packed full of vegetable goodness, from the layers of roasted vegetables to the delicious tomato and basil sauce.
Roasting the aubergine and courgette first not only adds to the flavour, but it stops the vegetable bake being too wet. For speed I've used a jar of roasted peppers, but feel free to roast your own if you prefer.
Roasted vegetable bake is a healthy veggie packed dinner and a great way to add to your 5-a-day, ideal for a meat free family dinner.
Table of contents
Why you'll love this recipe
- Make ahead dish prepare earlier in the day, or the day before and place in the oven to bake when you are ready to eat.
- Contains a rainbow of vegetables and a great way towards your 5-a-day.
- The perfect way to use up veggies you have lying around in your fridge.
- Healthy vegetable bake that's packed with vegetables, gluten free and low carb too.
Recipe ingredients & substitutions
- Aubergine (eggplant) - I used 1 medium sized aubergine cut into ½ cm slices.
- Courgette (zucchini) - 2 courgettes cut into ½ cm slices.
- Bell peppers - for ease I used a jar of roasted red peppers, which I quartered, then washed and drained on kitchen paper. Depending on the size of the peppers you may wish to cut them smaller. If you prefer to roast your own peppers feel free to do so.
- Cheese - I used a ball of mozzarella cheese within the layers of vegetables. I then combined some grated mozzarella and Parmesan cheese to sprinkle over the top of the bake.
- Oil - I used olive oil both for brushing the aubergine and courgette, and also for sauteeing the onion when making the sauce.
- Onion - I used a red onion in the sauce as it has a mild flavour, you could use a regular onion or even 2-3 shallots.
- Garlic - I recommend using fresh garlic but frozen garlic or garlic puree would work too.
- Tomatoes - I use a 400g (14oz) can of plum tomatoes as the base of the sauce. You could also use chopped tomatoes, or passatta.
- Herbs - I use both dried oregano and fresh basil leaves in the tomato sauce. Parsley and thyme would also work in the sauce too.
- Seasoning - the sauce is seasoned with sea salt and black pepper.
How to make Mediterranean Vegetable Bake
- Preheat the oven to 200C/180CFan/400F. Line 2 baking sheets with baking paper or a silicone liner.
- Place the aubergine and courgette slices onto the 2 separate baking sheets (1 for aubergine, 1 for courgette) and brush the tops with a little olive oil.
- Place the trays into the hot oven and roast for 20 minutes. Remove the tray of aubergine and set aside to cool. Leave the courgette slices in the oven for a further 10 minutes. Once roasted set aside.
- While the vegetables are roasting in the oven start making the tomato and basil sauce.
- Pour the olive oil into a medium sized pan and place over a medium high heat. Add the onions and saute for 5 minutes, until softened, but do not colour.
- Add the garlic to the onions and continue to cook for a further minute.
- Now add the remaining ingredients into the pan, season with salt and pepper.
- Bring to a boil then reduce the heat to medium low and simmer the sauce for 20 minutes to reduce the sauce, removing most of the excess liquid. Remove from heat.
- Pour ⅓ of the sauce into the base of the oven proof baking dish.
- Place a layer of ½ the aubergine slices on top of the sauce, followed by ½ the courgette slices, then ½ the roasted peppers. Now add ½ the torn mozzarella ball on top. Cover this with another ⅓ of the tomato and basil sauce.
- Repeat this layering process, finishing with the final ⅓ of tomato and basil sauce.
- Mix together the grated mozzarella and Parmesan cheese and sprinkle over the top of the dish.
- Place the dish into the hot oven and bake for 25 minutes until the top is golden brown and the cheese molten and bubbly.
- Remove the dish from the oven and set aside to stand for 5 minutes before slicing and serving.
Recipe variations
- Use any variety of vegetable in this layered vegetable bake, eg try butternut squash, sweet potato, or mushrooms.
- Add a layer of leafy greens like spinach, chard or kale.
- I've used mozzarella cheese, but you could replace with mature cheddar cheese or Gruyere.
- Swap the fresh basil for parsley or thyme.
Serving suggestions
This easy vegetable bake will serve 4 as a main dish and I like to serve it with a side salad like my Lettuce & Herb Salad or Fennel & Apple Slaw. Or as you will have the oven on anyway try my Oven Roasted Asparagus or Honey Roasted Glazed Carrots.
You could also reduce the portion size and serve Mediterranean vegetable bake as a side dish. Try it with my Roast Pork Tenderloin in Bacon, or Roast Pork Belly with Crispy Crackling.
Useful hints and tips
- Always line the baking sheet with baking paper or a silicone liner, otherwise the aubergine and courgette will stick to the sheet. I also makes cleaning up a whole lot easier.
- When using a jar of roasted peppers, take time to properly wash and dry the peppers to remove any trace of the liquid they are stored in.
- Check the sauce for seasoning, tomatoes need salt to shine, so taste the sauce and season to taste. This will make all the difference to the finished dish.
- If serving this vegetable bake to vegetarian diners look for a vegetarian mozzarella and Parmesan cheese alternatives.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, baked vegetables are a healthy option as you keep all the flavour in the vegetable. Whereas boiling vegetables results in a lot of the nutrients being lost in the water.
Yes, not only does olive oil add flavour, it also stops the vegetables from drying out in the oven.
Once baked and cooled, leftovers can be stored in an airtight container in the fridge for up to 3 days. When ready to enjoy place back into a hot oven to warm through, or heat up in the microwave for a couple of minutes.
There are 2 points at which you can freeze this Mediterranean vegetable bake, either before or after it has been baked in the oven. Either way, allow the dish to cool completely, before covering the top with clingfilm and a couple of layers of kitchen foil. Place the dish in the freezer for up to 3 months. The dish can be warmed/baked from frozen, just remove the layers of clingfilm and kitchen foil and place in a hot oven.
I recommend freezing the vegetable bake before you have baked it in the oven as this stops the vegetables from overcooking and becoming too soft. Then when reheating from frozen, just add another 10-15 minutes to the cook time.
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Additional recipe suggestions
If you like this recipe then try some of my other vegetable based, meat free dinner recipes:
- Easy Spring Vegetable Risotto
- Roast Pumpkin Salad with Charred Corn
- Easy Refried Beans
- Tomato & Basil Pasta Sauce
- Cheesy Vegetable Bake
- Grilled Vegetables with Halloumi
- Vegetable & Coconut Curry
- Easy Paneer Curry
- Easy Vegetable Stir Fry
- Courgette & Lemon Pasta
Easy Mediterranean Vegetable Bake
Equipment
- 1 oven proof baking dish 20x22cm (7.5x8.5")
Ingredients
- 1 aubergine (eggplant) (cut into ½ cm slices)
- 2 courgettes (zucchini) (cut into ½ cm slices)
- 220 g roasted red peppers (from a jar of roasted peppers, quartered, washed and drained on kitchen paper)
- olive oil (for brushing vegetables)
- 125 g ball mozzarella cheese (from 200g bag, drained, sliced and torn into smaller pieces)
- 100 g mozzarella cheese (grated)
- 100 g Parmesan cheese (grated)
Tomato & Basil Sauce
- 2 tablespoon olive oil
- 1 red onion (diced)
- 2 cloves garlic (crushed)
- 400 g can plum tomatoes
- 1 teaspoon dried oregano
- 10 fresh basil leaves (shredded)
- salt & black pepper
Instructions
- Preheat the oven to 200C/180CFan/400F. Line 2 baking sheets with baking paper or a silicone liner.
- Place the aubergine and courgette slices onto the 2 separate baking sheets (1 for aubergine, 1 for courgette) and brush the tops with a little olive oil.
- Place the trays into the hot oven and roast for 20 minutes. Remove the tray of aubergine and set aside to cool. Leave the courgette slices in the oven for a further 10 minutes. Once roasted set aside.
- While the vegetables are roasting in the oven start making the tomato and basil sauce.
- Pour the olive oil into a medium sized pan and place over a medium high heat. Add the onions and saute for 5 minutes, until softened, but do not colour.
- Add the garlic to the onions and continue to cook for a further minute.
- Now add the remaining ingredients into the pan, season with salt and pepper.
- Bring to a boil then reduce the heat to medium low and simmer the sauce for 20 minutes to reduce the sauce, removing most of the excess liquid. Remove from heat.
- Pour ⅓ of the sauce into the base of the oven proof baking dish.
- Place a layer of ½ the aubergine slices on top of the sauce, followed by ½ the courgette slices, then ½ the roasted peppers. Now add ½ the torn mozzarella ball on top. Cover this with another ⅓ of the tomato and basil sauce.
- Repeat this layering process, finishing with the final ⅓ of tomato and basil sauce.
- Mix together the grated mozzarella and Parmesan cheese and sprinkle over the top of the dish.
- Place the dish into the hot oven and bake for 25 minutes until the top is golden brown and the cheese molten and bubbly.
- Remove the dish from the oven and set aside to stand for 5 minutes before slicing and serving.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat says
Absolutely loved this, packed full of flavour and something a bit different for us. I'll be making this again!
Lesley says
Thank you Cat, I'm glad you enjoyed this simple veggie bake.
Shirley says
This was absolutely delicious. We had it for a family feast and there wasn't a bite left.
Lesley says
Thank you Shirley, it's certainly a popular dish with my own family.
Janice says
This recipe couldn't have come at a better time. I have so many summer vegetables in my garden and this was the perfect way to make them into a filling meal. Absolutely delicious, I'll definitely make it again.
Lesley says
Thank you Janice, I've made this a few times over the summer, it's so easy to prep ahead too.