How to Make Vegetable Bake with Tomato & Basil Sauce

I wanted to share with you one of the recipes from my new Vegan and Vegetarian Paleo recipe ebook. Whilst Vegetarian and Paleo might not seem to naturally go together, by avoiding grains – and making sure you get some good legume-free protein into your diet, it is possible to follow a Vegetarian Paleo diet.

My Paleo Vegetarian and Vegan recipe book shows how to transition into Paleo and is packed with recipes for grain, legume and dairy free recipes. Recipes demonstrate good Paleo protein sources and there are also plenty of Vegan options (i.e. no eggs or dairy). For those looking for a gradual transition into full Paleo, the book also details how to properly prepare grains and legumes, for those who aren't ready to give them up on day one.

If you're interested in the recipe ebook, you can find it here.

This recipe is a vegetable bake, full of flavours. Whether you're vegetarian or not, this makes a great Paleo dinner!

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5 from 3 votes

Vegetable Bake with Tomato & Basil Sauce (Vegan & Vegetarian)

This vegetable bake is full of flavours and makes a great Paleo dinner whether you're vegetarian or not. The dish combines eggplant, zucchini, red capsicum, and a rich tomato-basil sauce for a satisfying meal.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Dinner

Cuisine: Paleo, Vegan, vegetarian

Keyword: Tomato Basil Sauce, Vegetable Bake

Servings: 4 Serves

Calories: 200kcal

Cost: $15

Equipment

• Baking trays
• Baking paper
• Medium saucepan
• 20 cm² (8-inch) baking dish
• Cutting board
• Garlic press

Ingredients

• 1 large eggplant about 500 g, trimmed & sliced in 1 cm thick rounds
• 2 large zucchinis about 500 g, sliced lengthways in ½ cm thick strips
• Olive oil to brush
• 2 red capsicums bell peppers
• 2 tbsp olive oil
• 2 onions halved & sliced
• 4 cloves garlic chopped
• 1 x 400g tin chopped tomatoes
• 1 cup basil leaves torn
• ½ cup pitted black olives
• ½ cup semi-sundried tomatoes in olive oil*
• Sea salt & freshly ground black pepper
• Handful baby basil leaves to serve

Instructions

• Prep Oven and Vegetables: Preheat oven to 180ºC (350ºF). Prepare 2 baking trays with baking paper. Arrange the eggplant on one and the zucchini on the other in a single layer. Brush liberally with olive oil and season. Add the capsicums to the tray and bake for 30 minutes. Remove from oven.
• Prepare Capsicums: Place the baked capsicums in a plastic bag and tie shut. Sweat for at least 20 minutes before roughly peeling them (the skin will slip off easily), tearing into quarters, and discarding the seeds and stalk.
• Make Tomato Sauce: Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onions and sauté, covered, for 10 minutes or until very soft. Remove the lid, add the garlic and stir for a minute. Add the tomatoes, basil, and seasoning. Cover, adjust the heat to keep the tomatoes at a steady simmer, and cook for 15 minutes. Remove from heat and stir in the olives.
• Assemble Bake: Grease a 20 cm² (8-inch) baking dish. Arrange the eggplant in one even layer over the base, spread a quarter of a cup of the tomato sauce over the top. Next, arrange the capsicum in a single layer, then the zucchini. Spread the remaining tomato sauce over this then arrange the semi-sundried tomatoes on top. Cover with foil and bake for 30 minutes, then uncover and bake for a further 15 minutes. Allow to sit for 15 minutes out of the oven in a warm place.
• Serve: Serve warm, garnished with baby basil leaves and accompanied by a green salad.

Notes

• This dish can be prepared ahead and reheated before serving.
• Adjust the seasoning to your taste preference.
• Feel free to add other vegetables like mushrooms or spinach for extra flavour.
• *If you can’t find them in 100% olive oil, reconstitute sundried tomatoes in olive oil (to cover) with a clove or 2 of smashed garlic and a sprig of oregano.