Vegan Mediterranean Vegetable Bake Recipe

About this recipe

This hearty vegan casserole features layers of fresh zucchini, bell peppers, and tomatoes, seasoned with aromatic herbs and olive oil. Perfect for a satisfying dinner, it's a simple yet flavorful dish that solution seekers will love.

Ingredients

• - Schwartz Oregano
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sussex Wholefoods Organic Dried Basil
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Slice 4 zucchinis, 1 bell pepper, 4 tomatoes, and 1 onion into thin, even pieces.
3. 3. In a casserole dish, arrange the zucchini, bell pepper, tomato, and onion slices in alternating layers.
4. 4. In a small bowl, mix 1/3 cup olive oil with 1/2 teaspoon oregano, 1/2 teaspoon basil, and a pinch of salt. Drizzle this mixture evenly over the layered vegetables.
5. 5. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. 6. Remove the foil, stir gently, and bake uncovered for an additional 10-15 minutes, or until the vegetables are tender and slightly caramelized.
7. 7. Remove from the oven, let cool for a few minutes, and serve warm as a main dish or side.