Mixed Mediterranean Vegetable Bake

By • September 17, 2015 0 Comments

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Author Notes: a medley of beautiful and vibrant veggies, doused in the simplest of tomato sauces, heaps of olive oil & simply baked till everything gets to know each other and becomes caramelised and grarlyNoha

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Serves 4-6

  • 1 medium sweet potato
  • 1 medium regular potato
  • 1 small eggplant
  • 1 medium zucchini
  • 2 medium onions, sliced
  • 4 cloves garlic, thinly sliced
  • extra virgin olive oil
  • sea salt
  • 1 small bunch fresh oregano (or 2 tsp. dried)
  • 250 grams green beans, trimmed
  • 2 cups tomato puree (passata)
  1. Preheat oven to 180 C
  2. Wash and slice your potatoes, eggplant, zucchini & tomatoes so that they are all roughly the same thickness and size (about 1cm thick). Cut the larger slices in halves or quarters. I don’t peel anything (yummier and so much more nutritious!) but feel free to do as you please.
  3. Grease an oven-proof dish with a bit of olive oil. I like to use my cast iron pot but any baking dish will do. Place both potatoes in first, season with a little salt and drizzle with a bit of olive oil. Sprinkle some oregano leaves. Toss lightly to coat.
  4. Repeat with the eggplant, then zucchini, onions & garlic, tomatoes & finally the green beans. Once you have got all of your veggies in the dish, pour over the tomato puree and kinda shake the dish a bit and poke around with a spoon (or use your fingers like I do) to get it all in there. Place a bunch of cherry tomatoes on the vine on top if you like for decoration.
  5. Finally, drizzle with a little more olive oil and a bit of salt and bake for 45-60min, or until the veggies are soft and tender and browned and are caramelized at the edges. You may crumble some feta cheese on top to serve for extra deliciousness.

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