Go Back

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.