Simple Veggie Bake

4 minutes

If you love tomatoes, onion, zucchini (courgettes), eggplant (aubergine), and delectable spices, then this Simple Veggie Bake is for you!

Vegetables are amazing! Filled with nutrients, they’re a great source of fiber, and can aid in digestion. But they get boring quickly if you don’t take the time to change them up with a new recipe a few times a week.

How to Make Veggie Bake

Step 1: Preheat your oven to 200°C (400°F) or 180°C fan (350°F).

Step 2: Prepare your vegetables and other ingredients. Slice the zucchinis (courgettes) and bell peppers. Cube your aubergine (egg plant), cut the red onion into wedges, and halve your cherry tomatoes.

Step 3: Combine the courgettes (zucchinis), aubergine (egg plant), bell peppers, and red onions in a large mixing bowl. Drizzle with olive oil and toss, being sure to coat them well.

Step 4: Add your dried oregano, dried basil, salt, and pepper. Toss well to coat the vegetables evenly.

Step 5: Lay parchment paper on your baking sheet/tray and transfer the seasoned vegetables. If possible, spread them into a single layer for an even bake.

Step 6: Bake for 30 minutes, stirring halfway through for even roasting.

Step 7: Remove after 30 minutes. Scatter the halved cherry tomatoes over the veggies. Then, sprinkle the grated vegan or cheddar cheese on top…this is where the magic happens.

Step 8: Place the cheese-covered veggies back in the oven and bake for an additional 10 minutes, or until the tomatoes are soft and the cheese has melted.

Step 9: Remove from the oven and serve immediately. This dish is best served hot and can be either your main or side dish. Although, I like it as a side dish best.

Tweaks

• Change Up the Herbs: You can try different herbs for a change in flavour. You could even add a little garlic.
• Use Different Vegetables: I get it, not everyone is a fan of aubergine (egg plant). Try yellow squash or portobello mushrooms.
• Spice it Up: Add some chilli flakes or a spoonful of harissa for a spicy kick when you’re roasting the veggies. You could also sprinkle the veg in cumin seeds, ground coriander and turmeric for warmth.

Storage

Refrigerate: Transfer baked vegetables to an airtight container after cooling. Store in the refrigerator for 3-4 days.

Freeze: Cool the vegetables thoroughly. Place in a freezer-safe container or bag, removing as much air as possible. Store frozen for up to 3 months.

Reheat: For best results, place in a preheated 190°C (375°F) oven for 8-10 minutes. Alternatively, you can use a microwave, but they may go a little soggy and ruin the texture this way.