This colorful vegetable bake is packed with layers of tender zucchini, yellow squash, eggplant, and bell peppers, all roasted in a savory tomato-garlic sauce and topped with a crunchy herb breadcrumb topping. It’s hearty enough to serve as a main course and makes excellent leftovers.

⏱️ Time

• Prep Time: 25 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 20 minutes

🍽️ Servings

• 6–8 servings

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🧾 Ingredients

Vegetables

• 2 medium zucchini, sliced into ¼-inch rounds
• 2 medium yellow squash, sliced into ¼-inch rounds
• 1 medium eggplant, sliced into ¼-inch rounds
• 2 bell peppers (red, yellow, or orange), sliced into strips
• 1 large onion, thinly sliced
• 4 cloves garlic, minced

Tomato Sauce Base

• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp thyme
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp maple syrup (optional, balances acidity)

Topping

• 1 cup breadcrumbs (or panko)
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley
• ½ tsp garlic powder

Optional Add-Ins

• 1 cup sliced mushrooms
• ½ cup chopped olives
• 1 cup cooked white beans or chickpeas
• ½ cup vegan mozzarella shreds

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🍳 Equipment

• 9×13-inch baking dish
• Large skillet
• Mixing bowls
• Sharp knife
• Cutting board

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👩‍🍳 Step 1: Prepare the Eggplant

Eggplant can sometimes be slightly bitter.

1. Arrange eggplant slices on a tray.
2. Sprinkle lightly with salt.
3. Let sit for 20 minutes.
4. Pat dry with paper towels.

This step is optional but improves texture.

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👩‍🍳 Step 2: Preheat the Oven

• Preheat oven to 190°C (375°F).
• Lightly grease a 9×13-inch baking dish.

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👩‍🍳 Step 3: Make the Tomato-Garlic Sauce

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add:

• Onion

Cook for 4–5 minutes until softened.

Add:

• Garlic

Cook for 30 seconds until fragrant.

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Add Tomatoes and Seasonings

Stir in:

• Crushed tomatoes
• Tomato paste
• Oregano
• Basil
• Thyme
• Smoked paprika
• Salt
• Black pepper
• Maple syrup (optional)

Simmer for 8–10 minutes, stirring occasionally.

The sauce should thicken slightly.

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👩‍🍳 Step 4: Prepare the Vegetables

Slice:

• Zucchini
• Squash
• Eggplant
• Bell peppers

Try to keep slices similar in thickness for even cooking.

If using mushrooms, slice them now.

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👩‍🍳 Step 5: Assemble the Bake

Spread about 1 cup of tomato sauce across the bottom of the baking dish.

Layer the Vegetables

Arrange the vegetables in alternating rows or overlapping patterns:

• Zucchini
• Squash
• Eggplant
• Bell peppers

Continue until the dish is full.

Tuck sliced onions and mushrooms between layers if using.

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Add Remaining Sauce

Pour the remaining tomato sauce evenly over the vegetables.

Use a spoon to spread it into gaps.

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👩‍🍳 Step 6: Prepare the Crunchy Topping

In a bowl combine:

• Breadcrumbs
• Nutritional yeast
• Olive oil
• Parsley
• Garlic powder

Mix until lightly coated.

Sprinkle evenly over the vegetables.

If using vegan mozzarella, sprinkle it on top before adding breadcrumbs or mix it into the topping.

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👩‍🍳 Step 7: Bake

Covered Bake

Cover loosely with foil.

Bake for 30 minutes.

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Uncovered Bake

Remove foil.

Bake for another 15–25 minutes until:

• Vegetables are fork-tender
• Top is golden brown
• Sauce is bubbling around the edges

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👩‍🍳 Step 8: Rest Before Serving

Remove from oven.

Allow the bake to rest for 10 minutes.

This helps the sauce settle and makes serving easier.

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🍽️ Serving Suggestions

Serve as a main dish with:

• Crusty bread
• Garlic bread
• Quinoa
• Brown rice
• Couscous

Or as a side dish with:

• Grilled tofu
• Lentil patties
• Vegan meatballs

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💡 Tips for Success

Avoid Watery Vegetables

After slicing zucchini and squash:

• Pat them dry with paper towels.

Extra Protein

Add:

• Chickpeas
• Cannellini beans
• Lentils

between the vegetable layers.

More Flavor

Add:

• Fresh basil after baking
• Chili flakes
• Vegan Parmesan

Make Ahead

Assemble the dish up to 24 hours in advance and refrigerate before baking.

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🥗 Approximate Nutrition (Per Serving, 8 Servings)

Without optional ingredients:

• Calories: 180–220
• Protein: 4–6 g
• Carbohydrates: 24–28 g
• Fat: 7–9 g
• Fiber: 5–7 g