Hearty Vegetable Tomato Medley (Print)
Colorful roasted vegetables baked in a light herbed tomato sauce, ideal for main or side servings.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced
02 - 1 large eggplant, cubed
03 - 2 red bell peppers, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 large red onion, sliced
06 - 2 cups cherry tomatoes, halved
→ Sauce
07 - 1 can (14 oz) crushed tomatoes
08 - 3 cloves garlic, minced
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon chili flakes (optional)
13 - Salt and black pepper, to taste
→ Topping
14 - ¼ cup fresh parsley, chopped
15 - ¼ cup grated Parmesan cheese (optional, omit to keep vegan)
# How to Make:
01 - Set the oven temperature to 400°F.
02 - Combine zucchini, eggplant, bell peppers, red onion, and cherry tomatoes in a large bowl. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to coat evenly.
03 - Transfer the vegetable mixture to a 9x13 inch baking dish, spreading it evenly.
04 - In a separate bowl, blend crushed tomatoes, minced garlic, the remaining 1 tablespoon olive oil, oregano, basil, chili flakes, salt, and pepper.
05 - Pour the tomato sauce over the vegetables and gently mix to ensure all pieces are coated.
06 - Cover the dish with aluminum foil and bake for 30 minutes.
07 - Remove the foil, sprinkle Parmesan cheese if using, then bake uncovered for an additional 15 minutes until vegetables are tender and the topping is golden.
08 - Finish by sprinkling fresh parsley over the baked vegetables before serving.
# Expert Advice:
01 -
- It feeds a crowd or stretches beautifully as a side dish, making it endlessly adaptable to whatever's in your fridge.
- The vegetables become tender and jammy without any babysitting or fancy techniques.
- It tastes even better the next day when all those herb flavors have really settled in.
02 -
- Don't skip the initial toss with oil before baking—it's the difference between vegetables that shine and ones that steam into grayness.
- The foil in the first 30 minutes is crucial because it lets the vegetables soften without the top drying out and browning too early.
03 -
- Use your sharpest knife for the vegetables so your cuts are clean and consistent—this helps everything cook evenly.
- Taste the sauce mixture before it goes into the oven and season it boldly; the baking process mellows flavors slightly, so you want it slightly overseasoned going in.