If you think the perfect vegetable bake doesn't exist, this Mediterranean Vegetable Bake will change your mind! Grilled zucchini, peppers, and eggplant are layered with rich tomato, garlic, herb sauce, cheesy mozzarella, and Parmesan and then baked to gooey deliciousness. This baked vegetable dish is perfect as a side, as a lighter main course, and also perfect for preparing in advance for the lunchbox.

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Mediterranean vegetables are my soft spot, as odd as that may sound.
Be it zucchini with some feta and pasta, a rich Goulash without tomatoes but plenty of peppers, a quick Mediterranean pasta, or simply roasted fennel with herbs, these vegetables are easy to cook, extremely versatile, and always deliver a colorful and tasty meal.
This veggie bake is made of layered peppers, eggplant, and zucchini that have been grilled with some delicious extra virgin olive oil.
In between layers, there's a sauce made of rich tomatoes, garlic, onion, and herbs of choice, all brought together with some gooey mozzarella cheese and flavorful Parmesan.
This is finally baked to perfection to create the best side dish, or light main course, perfect to carry to work in a lunchbox or enjoy with friends at a dinner party.
Are you ready to bake the ultimate vegetarian delight to add to your favorites?

Mediterranean Vegetable Bake Ingredients
- Zucchini, Peppers, and Eggplant: The stars of this Mediterranean bake. Choose fresh, firm vegetables for grilling. If you have any left, you can use them for this Grilled Zucchini and Ricotta Recipe.
- Extra Virgin Olive Oil: For grilling and cooking the tomato sauce, adds flavor. If wanted, the spray version of it can be used for grilling.
- Garlic, Onion, Basil: These are used to flavor the tomato sauce. Garlic and onion can be reduced, skipped, or increased. Basil can be swapped for other fresh or dry herbs of preference!
- Canned Chopped Tomato, and Tomato Passata: Used to make the sauce for layering. You can use only one or the other type of tomato, or mix it as I have for this recipe.
- Salt, and Pepper: To taste.
- Caster Sugar: You will need very little of this and ONLY if the tomato sauce is too tangy.
- Mozzarella Cheese, and Parmesan Cheese: For gooey layers, and a rich and flavorful topping.

How To Make Mediterranean Bake?
- Preheat the FAN oven to 180 degrees Celsius, 400 Fahrenheit, 200 degrees Celsius Static Oven or Gas Mark 6.
- Wash and slice the peppers, eggplant, and zucchini.
- Grill the vegetables on a griddle with some olive oil. Ensure they are thoroughly cooked so that they don't create too much water when they are baking later.
- Prepare the tomato sauce by sauteeing some thinly sliced onion and crushed garlic.
- Once the onions are transparent and soft, add the tinned tomato and passata.
- Once it simmers, add the basil or your herbs of choice, such as thyme, or marjoram, as well as a bit of salt and pepper.
- Simmer the sauce until thick and cooked.
- Once the sauce is cooked, adjust the seasoning, and if it is too tangy, add a little caster sugar and mix well.


- Start preparing the Mediterranean bake by layering some tomato sauce at the bottom of the baking dish, then alternating grilled vegetables, more sauce, and thinly sliced mozzarella cheese.
- Once all the veggies have been used, mix the leftover tomato sauce with the Parmesan cheese and spread it over the top of the dish.
- Bake the dish for 30 minutes on the middle shelf of the oven, of which 15 minutes with some foil on top, and the last 15 minutes without.
- Enjoy!


People Also Ask [FAQs]
The most common Mediterranean vegetables, alongside peppers, eggplant, and zucchini are broccoli, beetroot, artichokes, arugula, cucumbers, fennel, leek, lettuce, mushrooms, spinach, peas, onions, shallots, and scallions. There are many others, which may not be as common or famously associated with the Mediterranean diet, such as Turnips, potatoes, and sweet potatoes, Brussels sprouts, carrots, cabbage, radishes, pumpkin, peas, and chicory, however, there are many more.
How to Store the Mediterranean Vegetable Bake?
- In the fridge, baked: Up to three days in an airtight container.
- In the fridge, before baking: Up to two days, with the baking dish covered with some aluminum foil, cling film, or its own lid.
- In the freezer, baked: Up to three months in an airtight container. Freeze in portions, so that it can be used multiple times, as needed.
- In the freezer, before baking: For up to three months, well sealed. Fully thaw before baking, as per instructions.
How to Reheat the Mediterranean Bake?
This Mediterranean bake can be reheated in the oven or the microwave until thoroughly hot.
Tips & Tricks for Mediterranean Veggie Bake
- Olive Oil: Using good quality olive oil really elevates this recipe. Should you not have it or like it, then use some flavorless vegetable oil, such as sunflower.
- Cherry Tomatoes: For a quick alternative, layer thinly sliced cherry tomatoes or beef tomatoes, instead of the tomato sauce. They may produce some water while baking, so keep in the oven for a bit longer if necessary.
- Baking Dish Prep: Always, and I mean, ALWAYS, add some tomato sauce to the bottom of your baking tray. This will avoid the bottom vegetables getting stuck to the dish or burning.
- Flavors: Feel free to add herbs and spices of your liking to your tomato sauce. Oregano, thyme, red pepper flakes, parsley, or even mixed herbs are all great options to make this dish your own.
- Veggies: Should you prefer, you can also use only one or two of the vegetables suggested, as you would for an Eggplant Parmigiana or other Italian recipes. Be mindful that, if going for peppers only, this may end up being too sweet.
- Veggies Part 2: Try to create each layer using only one type of vegetable, so that each slice gets a layer of each.
- Thickness: For ease of cooking and layering, try to cut all the vegetables to the same thickness.
- Sprinkle: Before serving, sprinkle some extra Parmesan cheese on top, or some thinly sliced chives for freshness.

You will soon discover how this is the best of all side dishes you've ever had!
Prepared using very simple ingredients, there is hardly anything that compares to a baking dish filled with goodness!
Use it as a side dish, main course, or meal-prepping idea for your quick lunches.
Preheat the oven, enjoy the layers of veggies, and most of all, drizzle a bit of olive oil!
🥗 Check out these related recipes!
🍽️ Recipe
Cheesy and Delicious Mediterranean Vegetable Bake
Ingredients
For the tomato sauce
- 3 tablespoon Olive Oil for grilling and cooking the sauce
- 2 Garlic Clove Peeled and Thinly Chopped
- 1 Onion Peeled and Thinly Sliced
- 5 Basil Leaves Optional
- Salt and Pepper to Taste to taste
- 1 tin Tin Chopped Tomato
- ½ carton Carton Simple Tomato Passata
- ½ teaspoon Caster Sugar Optional, only if the tomato sauce is too acidic
Other ingredients
- 2 Zucchini Washed and Cut in Long Slices
- 1 Eggplant Washed and Cut in Long Slices
- 2 Bell Peppers Washed and Cut in Long Slices - red and yellow
- 1 Mozzarella Drained and Sliced Thinly Sliced
- 30 g Parmesan Cheese Grated
Instructions
- Preheat the FAN oven to 180 degrees Celsius, 400 Fahrenheit, 200 degrees Celsius Static Oven or Gas Mark 6.
Prepare the vegetables
- Wash and slice the peppers, eggplant, and zucchini, in slices of the same thickness.
- Drizzle some olive oil on a griddle and warm up.
- Once warm, grill the vegetables ensuring they are thoroughly cooked so that they don't create too much water when they are baking later.
Prepare the tomato sauce
- On medium heat, warm up a tablespoon of olive oil in a saucepan and add the sliced onions, chopped garlic, and a sprinkle of salt, and mix well.
- Once the onions become transparent and soft, add the tinned chopped tomato and passata and bring to the boil.
- Once it simmers, reduce the heat to low, and add the basil or your herbs of choice, such as thyme, or marjoram, as well as a bit of salt and pepper.
- Simmer the sauce until thick and cooked, which will take about 10-15 minutes, depending on the quantity of water in the tinned tomatoes.
- Once the sauce is cooked, adjust the seasoning, and ONLY if it is too tangy, add a little caster sugar and mix well.
Prepare the bake
- Take a quarter of the sauce and mix it to the Parmesan cheese, and keep it aside for later.
- Add some tomato sauce to the bottom of the baking dish.
- Start preparing the Mediterranean bake by layering the grilled vegetables, sauce, and thinly sliced mozzarella cheese.
- Once all the veggies have been used, add the Parmesan tomato sauce on top.
- Cover the baking dish with some aluminum foil and bake on the middle shelf in the oven for 15 minutes.
- After 15 minutes, remove the foil and bake for a further 15 minutes.
- Once the bake is ready, allow it to sit for 10 minutes, before serving.
- Enjoy!
Notes
- Always add some tomato sauce to the bottom of your baking tray. This will avoid the bottom vegetables getting stuck to the dish or burning.
- Try to create each layer using only one type of vegetable, so that each slice gets a layer of each.
- In the fridge, baked: Up to three days in an airtight container.
- In the fridge, before baking: Up to two days, with the baking dish covered with some aluminum foil, cling film, or its own lid.
- In the freezer, baked: Up to three months in an airtight container. Freeze in portions, so that it can be used multiple times, as needed.
- In the freezer, before baking: For up to three months, well sealed. Fully thaw before baking, as per instructions.
Toni
I love it! Healthy and really easy to make!
Elle
Thank you, Toni, that is great to hear!
Lindsay
I love this, especially with so much great summer produce available right now!
Elle
Thank you, Lindsay! Yes, it is a great way of taking advantage of all of the summer veggies!
Gina
Fantastic idea to use grilled vegetables and no better time than right now with all the end of summer produce at its best!
Elle
Thank you, Gina! I too, love grilled vegetables and this is one of my staples for summer!
Tavo
Looks yummy. It reminds me a lot of the Eggplant Parmesan, which I love! I'll try this!
Elle
Exactly, I love parmigiana too... but I can't resist zucchini or peppers either, so here you go!
Beth
We've made this recipe a few times now and this is still one of our favorites for dinner! Such a wonderful and bursting with flavor dish! My family is begging for this again and I'll be making it for dinner again tonight. So excited!
Elle
Thank you, Beth! I am so happy to hear this!
Jerika
Wow! I would definitely try this as an alternative to pasta. I love how you made it very colorful it's appetizing to the eyes.:) Yum!
Elle
Jerika, thank you so much!
Helen
Wow - that looks so delicious! Fabulous selection of veggies too.
Elle
Thank you, Helen! I do have a mild obsession with Mediterranean Vegetables!
Dolly @ Dash for Dinner
This looks amazing! I’m not even a vegetarian and I’m all about this!
Elle
Neither am I, Dolly, but I can't resist grilled vegetables (and cheese!)!
Savita
This looks absolutely delicious and a perfect weeknight dinner.
Elle
Thank you, Savita!
Daisy
If I could leave more than five stars, I would!! Thanks Elle.
Elle
That's awesome! Thank you!
Kathy
I’m a carnivore and yet this is the best lasagna I’ve ever made!
Elle
FANTASTIC!! Thank you, Kathy!
Mags
This recipe is such a fantastic recipe! I’ve made it three times in two weeks.
Elle
Thank you, Mags! I'm so happy to hear so!