Mediterranean Vegetable Bake


This is winter comfort food to me.  This delicious veggie bake has  all the rich taste of lasagna, packed with lycopene from the cooked tomatoes, and antioxidants from the purple eggplant.  It is great re-heated for meals throughout the week.

I start with a variety of vegetable easily found in grocery stores, even in the dead of winter.  Eggplant, zucchini and red and russet potatoes.


I slice the vegetables into 1/4″ rounds and give them a bath in olive oil.  Then they roast.


The roasting softens them and adds a tremendous depth of flavor.  This dish calls for a lot of olive oil, but don’t be scared of it – it’s a terrific source of fat that really brings this dish together.  The fat also helps your body to fully absorb all of the nutrients found in the vegetables.


Then I begin to layer the veggies in a dutch oven.  Start with potatoes.


Then the eggplant.


Then the zucchini.


From here, I chop half an onion and a few cloves of garlic, and scatter them over.  Then I follow with another layer of potatoes.  I top it off with two big tomatoes, sliced and layered.


This layered casserole is then drizzled with a mixture of olive oil, red wine, tomato paste, oregano, salt and pepper.  Maybe a sprinkling of parsley over the top.


Then I pop it back into the oven and try to busy myself while it bakes for an hour.  The whole house smells incredible!  This is a dish that I find myself craving quite a lot during the cold months.


Mediterranean Vegetable Bake

2-3 red potatoes, sliced 1/4 ” thick

2-3 russet potatoes, sliced 1/4″ thick

1 eggplant, sliced 1/4″ thick

2-3 zucchini, sliced 1/4″ thick

1/2 yellow onion, diced

2-3 cloves garlic, diced

10 cherry tomatoes, halved

2 large tomatoes, sliced thin

1 small can tomato paste

1/4 c. dry red wine (or white)

2/3 c. olive oil

generous 1 T. oregano

handful of fresh parsley, chopped


Preheat the oven to 400. Toss the potatoes, eggplant, and zucchini in olive oil and arrange on baking sheets.  Roast for 15 min, carefully turn them over.  Roast 15 min more.  Remove the vegetables and let cool until you can handle them.  Leave the oven on.

Drizzle a small amount of olive oil in the bottom of a dutch oven to coat.  Arrange half of the potatoes in a layer on the bottom, then the eggplant and zucchini.  Scatter the chopped onion and garlic over the top.  Layer the remaining potatoes.  Sprinkle with oregano.

Scatter the cherry tomato halves over.  Finish with a layer of sliced tomatoes.

In a small bowl, whisk together the tomato paste, wine and olive oil.  Add salt and pepper to taste.  Drizzle this sauce all over the layered vegetables.  Sprinkle with parsley.  Put the lid on the dutch oven and place it in the 400 oven for 1 hr.

Let rest 10 min before serving.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s