Mediterranean Vegetable Bake
A colorful baked casserole featuring zucchini, eggplant, bell peppers, chickpeas, tomatoes, and Mediterranean herbs in a light tomato sauce.
Prep Time
20 mins min
Cook Time
45 mins min
Total Time
65 min
Servings
6
Ingredients
- 2 medium zucchini, sliced
- 1 medium eggplant, cubed
- 2 bell peppers, chopped
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2 cups cherry tomatoes
- 1 can (400 g) chickpeas, drained and rinsed
- 2 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 0.5 tsp ground cumin
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.5 cup low-sodium vegetable broth
- 0.25 cup chopped fresh parsley
- 2 tbsp chopped fresh basil
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Lightly grease a large baking dish with olive oil.
- 3
Arrange the zucchini, eggplant, bell peppers, onion, tomatoes, and chickpeas evenly in the dish.
- 4
In a bowl, whisk together the olive oil, tomato paste, garlic, vegetable broth, oregano, thyme, paprika, cumin, salt, and pepper.
- 5
Pour the tomato mixture evenly over the vegetables.
- 6
Gently toss until everything is coated.
- 7
Cover the baking dish with foil.
- 8
Bake for 30 minutes.
- 9
Remove the foil and continue baking for another 15 minutes until the vegetables are tender and lightly caramelized.
- 10
Sprinkle with fresh parsley and basil before serving.
- 11
Serve warm on its own or with quinoa, brown rice, or whole-grain pita bread.
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