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
🧾 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
🍳 Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Sharp knife
- Cutting board
👩🍳 Step 1: Prepare the Eggplant
Eggplant can sometimes be slightly bitter.
- Arrange eggplant slices on a tray.
- Sprinkle lightly with salt.
- Let sit for 20 minutes.
- Pat dry with paper towels.
This step is optional but improves texture.
👩🍳 Step 2: Preheat the Oven
- Preheat oven to 190°C (375°F).
- Lightly grease a 9×13-inch baking dish.
👩🍳 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.
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.
👩🍳 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.
👩🍳 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.
Add Remaining Sauce
Pour the remaining tomato sauce evenly over the vegetables.
Use a spoon to spread it into gaps.
👩🍳 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.
👩🍳 Step 7: Bake
Covered Bake
Cover loosely with foil.
Bake for 30 minutes.
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
👩🍳 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.
🍽️ 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
💡 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.
🥗 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
