Mediterranean Herb Vegetable Bake

Recipe Collection: Dinner

Mediterranean Herb Vegetable Bake elevates your meal with a vibrant vegetarian dish that showcases the fresh flavors of Greek cuisine. This recipe is perfect for those seeking a wholesome, plant-based option, free from common allergens. With a medley of seasonal vegetables infused in a rich tomato sauce, it’s ideal for family gatherings or meal prep.

The flavor profile is a harmonious blend of aromatic herbs and garden-fresh vegetables, making it versatile for serving hot or cold. Perfect as a side dish or a main course, this bake pairs beautifully with crusty bread or a crisp salad.

Select this recipe from your easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list that ensures you get the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious Mediterranean dish today!

Overview

This Herb-Infused Vegetable Medley in Tomato Sauce is a delightful Greek dish that captures the essence of summer with its fresh vegetables and aromatic herbs. Perfect for a family gathering, this dish can be served hot or cold, making it versatile for any occasion.

Diet Type

Vegetarian

Allergies

None

Cuisine

Greek

Serving Size: 12

Cooking Time: 100 minutes

Ingredients

• 4 Whole tomatoes
• 0.5 Cups olive oil
• 2 Tablespoons red wine vinegar
• 2 Tablespoons white sugar
• 0.33 Cups fresh parsley, minced
• 0.33 Cups fresh mint, minced
• 0.33 Cups fresh basil, minced
• 2 Tablespoons fresh oregano, minced
• 0.25 Cups capers
• 2 Whole garlic cloves, minced
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 2 Tablespoons olive oil
• 2 Whole onions, sliced
• 2 Whole potatoes, sliced
• 2 Whole eggplant, sliced
• 3 Whole zucchini, sliced
• 3 Whole green bell peppers, sliced
• 2 Cups okra

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). In a food processor, combine three tomatoes, 0.5 cups olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato and set aside.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook and stir the onions until slightly golden, about 10 minutes.
3. In a large baking pan, combine the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce. Stir in a little water if needed to ensure the vegetables are just covered with sauce.
4. Bake in the preheated oven until all vegetables are tender, about 1 hour. Add water if necessary during baking, but aim for a relatively dry dish in the end.

Enjoy your homemade Mediterranean Herb Vegetable Bake!