Easy vegetable bake (vegan)

Easy vegetable bake (vegan)

Layered vegetable bake

Easy vegetable bake (vegan) is a delicious dairy-free dish that can be eaten as a side dish or as a main meal.

A sliced vegetable bake that is simple to prepare.

Vegan-friendly and gluten-free, this side dish is full of flavour from an assortment of veggies, garlic and dried basil.

Veg, garlic and basil

To make this easy vegetable bake simply layer sliced vegetables, garlic and basil in a greased baking dish. Cover the dish with foil and oven cook the bake until the veggies are soft & juicy.

Additional liquid doesn’t need to be added to the bake because enough moisture is created by the vegetables as they cook. The vegetables are steamed (while also being roasted) because they are covered with foil while they are in the oven.

Make this bake more substantial by adding thinly sliced potatoes. If you are vegetarian, you could also add grated cheese between the vegetable layers before the dish is put in the oven.

You should make easy vegetable bake (vegan) because it is:

  • A tasty, veggie side dish that can also be eaten as a main course.
  • Budget-friendly – as it is made from vegetables that you will probably already have in your fridge.
  • Healthier than a cheese-covered potato bake.
  • Dairy-free and gluten-free – because this bake is made only from vegetables, oil and herbs.
  • Straightforward to make – simply slice the vegetables and layer them in a dish before baking them.
Easy vegetable bake (vegan)
Easy vegetable bake (vegan) – a tasty side dish

Easy vegetable bake’s main ingredients:

  • Onion
  • Zucchini
  • Carrot
  • Capsicum

Tips for busy cooks

Vegetables – you can peel the veg if you prefer but I like to leave the skin on for extra flavour, texture and fibre. Make sure that the vegetables are thoroughly washed & scrubbed before you slice them.

You don’t have to use just zucchini, carrot and capsicum in this recipe. Thinly sliced potatoes, pumpkin and eggplant would also work well.

Capsicum – I use red capsicum in this recipe. Yellow or green capsicums would be fine to use instead.

Mandoline slicer – use a mandoline slicer (if you have one) to cut the vegetables or use a food processor with a slicing attachment to save time.

Dried basil – I use basil in this recipe because I like the flavour but you can use whatever dried herb you prefer.

Serving suggestions:

  1. Dinner (side dish) – eat this vegetable bake hot with nut roast and roasted potatoes.
  2. Dinner or lunch (main) – serve a slice of this bake with some crusty bread for a light main meal.

Mixed vegetable bake recipe

Easy vegetable bake (vegan) is simple to make as a tasty side dish.

Succulent vegetables flavoured with garlic and basil.

A versatile recipe that you can adapt to include whichever veggies you have in your fridge at the time.

Which vegetables did you use in this bake?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Here are some more dinner recipes you may like:

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Easy vegetable bake (vegan)

Easy vegetable bake (vegan) is a delicious dairy-free dish that can be eaten as a side dish or as a main meal. Baked veggies flavoured with garlic & basil.

Meal Type Dinner, Main Course, Side Dish
Cuisine Australian-Inspired
Keyword Easy vegetable bake (vegan), Vegan, Vegetarian
Total Time 1 hour 10 minutes
Servings 4 serves
Author Veg Coast Cook

Ingredients

  • 1 tsp extra virgin olive oil
  • 100 g onion (approx. 1 medium) peeled
  • 2 cloves garlic peeled
  • 300 g zucchini (approx. 1 large)
  • 150 g carrot (approx. 2 medium)
  • 200 g capsicum (approx. 2 small) stalks removed & deseeded
  • 3 tsp dried basil
  • Salt and pepper

Instructions

  1. Preheat the oven to 200°C fan. Grease a 21cm square baking dish with oil.
  2. Using a mandoline slicer, slice all the vegetables (including the garlic) one by one apart from the capsicum. Place the sliced vegetables in separate bowls.

  3. Slice the capsicum into thin strips.
  4. Layer the carrots (overlapping them slightly) in the bottom of the greased baking dish. In-between each of the layers add some of the sliced garlic, dried basil, salt and pepper. Do alternate layers of each of the sliced vegetables. Overlap the vegetables slightly as you layer them. Do more frequent layers of the zucchini, as you will have more of this than the other vegetables. Continue the layers until you have used up all of the vegetables.
  5. Tightly cover the baking dish with foil and bake in the oven for 50 minutes. Remove the foil and bake for a further 10 minutes. Just before serving, put a large plate over the dish and carefully turn it upside down (so the carrots are on the top of the bake).

  6. To serve (hot) – cut the vegetable bake into four servings. Can be eaten as a side dish or on its own.

Recipe Notes

Vegetables – you can peel the veg if you prefer but I like to leave the skin on for extra flavour, texture and fibre. Make sure that the vegetables are thoroughly washed & scrubbed before you slice them.

Capsicum – I use red capsicum in this recipe. Yellow or green capsicums would be fine to use instead.

Mandoline slicer – use a mandoline slicer (if you have one) to cut the vegetables or use a food processor with a slicing attachment to save time.

Dried basil – I use basil in this recipe because I like the flavour but you can use whatever dried herb you prefer.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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