Mediterranean Vegetable Bake

pennybenjaminMain Meals, NourishLeave a Comment

Spending time in Italy during its summer, I was surrounded by an abundance of mediterranean vegetables; eggplant, tomato, capsicum, zucchini, red onion.

I thought, what better way than to combine them than in a veggie bake; although it was quite warm in Italy, the cold left-overs made for absolutely DELICIOUS lunches the following days.

Thinking about it as well, this dish really is perfect for all occasions and seasons – a winter warmer, as a side to roast or fish, and as cold left overs – like a roast veggie salad!

Take liberty to jazz it up with the flavours, herbs and spices you like the most! I love to have it with a big dollop of basil pesto .

Recipe Type: GF, DF, RSF, Paleo

Serves 4-8 (depending if it is a side or main dish)
Time  1 hour

Ingredients:mediterranean vegetable

  • 3 cloves garlic, crushed
  • 5 T olive oil
  • 1/2 tsp each salt and pepper
  • 2 skinny eggplants
  • 2 zucchinis (try to purchase eggplants, zucchini, carrots that are roughly the same diameter)
  • 2 carrots
  • 2 red onions, peeled
  • 1 red capsicum
  • 1 punnet cherry tomatoes
  • (optional) handful of your favourite pitted olives
  • (optional) 200g cooking mozzarella (the Italians would definitely use this)


  1. Preheat oven to 180degC.mediterranean vegetable
  2. Whisk the oil, crushed garlic, salt and pepper together in a small bowl.
  3. Slice zucchinis, eggplants, carrots and onion into slices that are about 1/2-1 cm thick.
  4. Deseed the capsicum and slice into squares that are about the same size as the other vegetable slices.
  5. Assemble and align the vegetable slices into groups (one slice of eggplant, followed by zucchini, carrot, onion, capsicum) and place in a large baking dish, one after the other. You may need someone to help you so that they don’t fall over.
  6. If there are extra slices once the dish is full then try and squeeze them into gaps in the dish.
  7. Drizzle the oil/garlic mixture over all the vegetables in the dish.
  8. Place dish in oven and bake for 30min.
  9. Halve the tomatoes and slice the mozzarella if using.
  10. After 25min, remove the dish and top with mozzarella, tomatoes and olives.
  11. Return to the oven for a further 10-15 minutes
  12. Serve as a vegetarian main with some legumes or as a side for your meat dish. I love to have it topped with some of my basil pesto.
  13. Store any leftovers in an air-tight container in the fridge.

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