Mediterranean Vegetable Medley Bake
Indulge in the vibrant flavors of the Mediterranean with this hearty vegetable casserole, perfect for showcasing your garden’s bounty, especially the ever-abundant zucchinis. This dish combines layers of tender zucchini, hearty potatoes, and sweet peppers with fresh herbs and tomatoes, inviting a taste of sunshine into your kitchen. For a delightful twist, consider substituting half the zucchini with eggplant—just remember to properly salt the eggplant beforehand to enhance its texture and flavor. For cheese lovers, a sprinkle of fresh parmesan in the final minutes of baking adds a deliciously salty finish, making this casserole not only a nutritious option but also a desirable centerpiece for any meal. It's ideal for feeding a crowd or enjoying as delicious leftovers.
N/A
Servings
155
Calories
13
Ingredients
Ingredients
Zucchini
2 lbs (cut into 1/2-inch slices)
Potato
1 lb (cut into 1/2-inch slices)
Green Sweet Peppers
2 (seeds and membranes removed, coarsely chopped)
Garlic Cloves
5 (crushed)
Chopped Tomatoes
2 cups (peeled if desired)
White Sugar
1/2 teaspoon (none)
Onions
2 (thinly sliced)
Salt
to taste (none)
Pepper
to taste (none)
Fresh Parsley
2 tablespoons (chopped)
Fresh Dill or Fennel
2 teaspoons (chopped)
Lite Olive Oil (or Virgin)
1/4 cup (none)
Dill or Fennel (for garnish)
to taste (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a bowl, combine crushed garlic, chopped tomatoes, and white sugar, mixing well to create a flavorful sauce.
3
Grease a large oven-safe dish with olive oil.
4
Spread a layer of thinly sliced onions on the bottom of the dish.
5
In a large bowl, mix together sliced zucchini, sliced potatoes, and chopped sweet peppers.
6
Layer half of the vegetable mixture on top of the onions, followed by half of the tomato mixture.
7
Season the layer with salt and pepper, and sprinkle with fresh parsley and dill or fennel.
8
Drizzle a tablespoon of olive oil over this layer.
9
Repeat the layering process until all the vegetables and tomato mixture are used, making sure the final layer is sprinkled with herbs and drizzled with olive oil.
10
Cover the dish with aluminum foil and bake for 1 to 1.5 hours, or until the vegetables are tender.
11
Remove the foil for the last 15 minutes to add a lightly roasted finish.
12
Garnish with additional fresh herbs before serving, and enjoy this colorful, flavorful casserole hot.
Nutrition Information
7g
Fat
22g
Carbs
3g
Protein
4g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Vegetable Medley Bake?
It is a vibrant, hearty vegetable casserole featuring layers of zucchini, potatoes, and sweet peppers with fresh herbs and tomatoes.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How many calories are in a serving?
Each serving contains approximately 155 calories.
Can I substitute zucchini with another vegetable?
Yes, you can substitute half of the zucchini with eggplant for a delightful twist.
What is the secret to using eggplant in this dish?
If using eggplant, remember to properly salt it beforehand to enhance its texture and flavor.
How do I make the dish cheesy?
You can sprinkle fresh parmesan over the casserole during the final minutes of baking for a salty finish.
How long does this vegetable medley take to bake?
The dish should bake for 1 to 1.5 hours, or until the vegetables are tender.
What are the nutritional values for fat and protein?
The recipe contains 7g of fat and 3g of protein per serving.
What is the carbohydrate and fiber content?
The dish has 22g of carbohydrates and 4g of fiber.
Is this recipe vegan-friendly?
Yes, as written with vegetables and olive oil, it is a vegan-friendly option unless cheese is added.
What ingredients are in the sauce?
The sauce is made by combining crushed garlic, chopped tomatoes, and white sugar.
How should the onions be prepared?
The two onions should be thinly sliced and placed as the bottom layer of the dish.
What herbs are used for seasoning?
The recipe calls for fresh parsley and a choice of fresh dill or fennel.
How many garlic cloves are needed?
The recipe requires 5 crushed garlic cloves.
Do I need to peel the tomatoes?
Peeling the tomatoes is optional based on your preference.
How much olive oil is required?
The recipe uses 1/4 cup of lite or virgin olive oil.
Should the dish be covered while baking?
Yes, cover the dish with aluminum foil for most of the baking time.
Why is the foil removed for the last 15 minutes?
Removing the foil allows the dish to achieve a lightly roasted finish.
What is the first step in the layering process?
The first layer consists of thinly sliced onions placed at the bottom of a greased dish.
How should the zucchini and potatoes be sliced?
Both the zucchini and potatoes should be cut into 1/2-inch slices.
What type of peppers are used in this bake?
The recipe uses 2 green sweet peppers with seeds and membranes removed, coarsely chopped.
Is this recipe good for leftovers?
Yes, the description notes that it is delicious when enjoyed as leftovers.
How much sugar is in the recipe?
There is 1/2 teaspoon of white sugar in the sauce, resulting in 2g of sugar per serving.
How many ingredients are in the total recipe?
There are 13 ingredients in total.
What should I use as a garnish?
Garnish the dish with additional fresh herbs, such as dill or fennel, before serving.
Can I use virgin olive oil instead of lite?
Yes, you can use either lite or virgin olive oil.
How do I prepare the peppers?
Remove the seeds and membranes, then coarsely chop them.
Does the recipe include salt and pepper?
Yes, salt and pepper are added to taste during the layering process.
Is this dish suitable for feeding a crowd?
Yes, it is described as ideal for feeding a crowd.
Should the dish be served hot or cold?
The recipe recommends enjoying this colorful, flavorful casserole hot.