Description
Hearty “vegan vegetable bake” delivers Mediterranean flavors packed with seasonal produce and plant-based goodness. Nutritious layers of roasted vegetables meld with aromatic herbs, offering you a comforting and satisfying meal perfect for any dinner occasion.
Ingredients
Scale
Main Vegetables:
- 2 medium potatoes, thinly sliced
- 1 medium zucchini, sliced into rounds
- 1 medium eggplant, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced into rings
Herbs and Seasonings:
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
Other Ingredients:
- 3 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 375F (190C) and lightly coat a baking dish with olive oil to prevent sticking.
- Thoroughly rinse and slice potatoes, zucchini, eggplant, bell peppers, and onion into uniform pieces for even cooking.
- Transfer all sliced vegetables to a spacious mixing bowl, ensuring ample room for seasoning.
- Drizzle olive oil over the vegetables and sprinkle minced garlic, oregano, paprika, thyme, salt, and pepper throughout the mixture.
- Gently toss the vegetables to ensure complete and even coating with seasonings.
- Arrange the seasoned vegetables in the prepared baking dish, creating slightly overlapping layers for an attractive presentation.
- Optional: Dust breadcrumbs across the top to create a crispy golden crust.
- Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
- Remove foil and continue baking for an additional 20-25 minutes until vegetables turn tender and develop a light golden color.
- Remove from oven and allow the bake to rest briefly for easier serving.
- Garnish with freshly chopped parsley for a vibrant finish.
- Serve hot as a standalone dish or accompanied by rice, quinoa, or crusty bread for a complete meal.
Notes
- Slice vegetables uniformly to ensure even cooking and a visually appealing presentation.
- Experiment with different herb combinations like rosemary or basil to customize the flavor profile.
- Use parchment paper instead of foil for a more eco-friendly baking method and easier cleanup.
- Enhance protein content by adding chickpeas or tofu cubes between vegetable layers for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg