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.
220groasted red peppers(from a jar of roasted peppers, quartered, washed and drained on kitchen paper)
olive oil(for brushing vegetables)
125gball mozzarella cheese(from 200g bag, drained, sliced and torn into smaller pieces)
100gmozzarella cheese(grated)
100gParmesan cheese(grated)
Tomato & Basil Sauce
2tbspolive oil
1red onion(diced)
2clovesgarlic(crushed)
400gcan plum tomatoes
1tspdried oregano
10fresh 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 1/3 of the sauce into the base of the oven proof baking dish.
Place a layer of 1/2 the aubergine slices on top of the sauce, followed by 1/2 the courgette slices, then 1/2 the roasted peppers. Now add 1/2 the torn mozzarella ball on top. Cover this with another 1/3 of the tomato and basil sauce.
Repeat this layering process, finishing with the final 1/3 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.
Nutrition Facts
Easy Mediterranean Vegetable Bake
Amount Per Serving
Calories 401Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 48mg16%
Sodium 1487mg65%
Potassium 884mg25%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 11g12%
Protein 24g48%
Vitamin A 1052IU21%
Vitamin C 58mg70%
Calcium 632mg63%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •