Simple Vegan Baked Veggie Medley
I remember the first time I made the Simple Vegan Baked Veggie Medley. It was a sunny afternoon, and I wanted to create something vibrant and healthy for a summer barbecue with friends. The idea of layering colorful vegetables on a bed of rich tomato sauce just seemed perfect. The Simple Vegan Baked Veggie Medley not only looked stunning but also filled the kitchen with the most wonderful aroma.
Colorful Layers
As I sliced the eggplant, zucchini, tomatoes, and red onion, I was reminded of the beauty in simplicity. Each vegetable added its own unique flavor and color to the dish. The Simple Vegan Baked Veggie Medley is all about celebrating these fresh ingredients. When I arranged the slices in the baking dish, alternating them to create a beautiful pattern, I knew this dish was going to be special. The thyme sprinkled on top added a fragrant touch that tied everything together.
Baking and Aromas
Once the Simple Vegan Baked Veggie Medley was in the oven, I couldn’t wait to see how it would turn out. The kitchen was soon filled with the delightful smell of roasting vegetables and herbs. It was hard to be patient, but after about 40 minutes, the veggies were tender and golden-brown. The sight of the beautifully baked medley made my mouth water, and I couldn’t wait to share it with everyone.
Serving and Enjoying
Serving the Simple Vegan Baked Veggie Medley was the highlight of the evening. The vibrant colors and layers of the vegetables impressed my friends, and the taste did not disappoint. Each bite was a perfect blend of flavors and textures. We paired it with crusty bread and a fresh green salad, making it a delightful and satisfying meal. The leftovers were just as delicious the next day, proving that this dish is not only easy to make but also versatile and perfect for any occasion.
Table of Contents
Chef’s Notes- Simple Vegan Baked Veggie Medley
- Uniform Slicing: Use a mandoline slicer for even, thin slices of vegetables. This ensures they cook uniformly and look visually appealing.
- Pre-salting Eggplant: If time permits, sprinkle salt on the eggplant slices and let them sit for 15-20 minutes before layering. This helps remove any bitterness and excess moisture.
- Fresh Herbs: For a more vibrant flavor, consider using fresh thyme instead of dried. Sprinkle it over the vegetables just before serving.
- Tomato Base Enhancement: Add a splash of balsamic vinegar or a pinch of sugar to the tomato paste mixture to balance the acidity.
- Herb Variations: Experiment with different herbs like rosemary, basil, or oregano for unique flavor profiles.
- Presentation: Layer the vegetables in a spiral pattern for a stunning presentation, similar to a French tian or ratatouille.
- Leftovers: This dish tastes great cold or at room temperature, making it perfect for meal prep and picnics.
- Nutritional Boost: Add a handful of spinach or kale between the layers of vegetables for an extra nutritional boost.
- Oil-Free Option: If you’re looking to make the dish oil-free, skip the olive oil and rely on the natural moisture of the vegetables.
Simple Vegan Baked Veggie Medley
Dive into this vibrant and healthy vegan baked veggie medley! Infused with aromatic herbs and layered on a bed of rich tomato sauce, this dish is both visually stunning and delicious. Perfect as a summer side dish, it requires just 10 minutes of prep time. Inspired by the simplicity and elegance of French cuisine, this recipe is a must-try for any home cook looking to impress!
4
servings10
minutes40
minutes120
kcal50
minutesKeep the screen of your device on
Ingredients
- Tomato Base
4 tablespoons tomato paste
3/4 cup water
- Vegetable Layers
1/2 medium eggplant thinly sliced
1 medium zucchini thinly sliced
2 medium tomatoes thinly sliced
1 medium red onion thinly sliced
- Seasoning
1 teaspoon dried thyme
salt to taste
pepper to taste
- Alternative Ingredients:
Tomato paste substitute: Crushed tomatoes or marinara sauce.
Eggplant substitute: Bell peppers or summer squash.
Zucchini substitute: Yellow squash or cucumber.
Red onion substitute: White onion or shallots.
Thyme substitute: Oregano or basil.
Directions
- Prepare Tomato Base – Preheat your oven to 400°F (200°C). In a small bowl, combine the tomato paste with ¾ cup of water until smooth. Pour this mixture evenly into the bottom of a medium-sized baking dish.
- Layer Vegetables – Arrange the sliced eggplant, zucchini, tomatoes, and red onion in the baking dish. Alternate the slices to create a colorful pattern. This not only looks beautiful but ensures even cooking.
- Season and Bake – Sprinkle the layered vegetables generously with salt, pepper, and dried thyme. Place the baking dish in the oven and roast for about 30-40 minutes until the vegetables are tender and golden-brown.
- Serve and Store – Remove from the oven and serve immediately as a healthy side dish. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Equipment
- chef’s knife
- cutting board
- Baking Dish
- mixing bowls
- mandoline slicer (optional)
Nutrition Facts
- Calories: 120kcal
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 10g
- Protein: 3g
- Vitamin A: 15IU
- Vitamin C: 25mg
- Calcium: 4mg
- Iron: 6mg
FAQ- Simple Vegan Baked Veggie Medley
Can I make this dish ahead of time?
Yes, you can assemble the dish a few hours before baking. Store it in the refrigerator, covered, and bake it just before serving. You can also bake it and store it in the fridge for up to 3 days. Reheat before serving.
Can I use other vegetables?
Absolutely! Feel free to substitute or add vegetables like bell peppers, yellow squash, mushrooms, or even potatoes. Just ensure all vegetables are sliced thinly for even cooking.
How can I make this dish more filling?
You can serve it over a bed of quinoa, couscous, or brown rice. Adding a side of protein, such as grilled tofu or beans, will also make it more substantial.
Can I freeze leftovers?
While it’s possible to freeze leftovers, the texture of the vegetables might change slightly upon reheating. For best results, enjoy the dish fresh or within a few days of refrigeration.
What can I do if my vegetables release too much water during baking?
If you notice a lot of liquid in the baking dish, carefully drain it off halfway through the baking process. You can also increase the oven temperature slightly to help evaporate the excess moisture.
