Vegetable Bake

Vegetable Bake


This can be either a main meal or served as the vege accompaniment, either way it is delicious and colourful.  Any vegetables can be added, I have provided the one I revert to most commonly, though I do occasionally add sweet potato as well.


1 red capsicum, cut into strips

1 green capsicum, cut into strips

1 yellow capsicum, cut into strips

2 carrots, cut into thin sticks

3 Roma tomatoes, quartered lengthways

1  celery stick, de-stringed and cut into little half moons

1 Spanish onion, finely sliced

1 spring onion, finely sliced

2 zucchini, cut into half moons

½ cup black olives

3 garlic cloves – either whole in skin for mellow flavour, or finely sliced for full flavour

½ cup olive oil

1¼ cup white wine

¼ cup lemon juice

Salt, pepper to taste

½ cup parsley, finely chopped

Few sprigs of rosemary, finely chopped

1 cup chunky fresh breadcrumbs (small crouton size)

1 cup parmesan cheese


Pre-heat oven to 180°C


In a large roasting pan, rub the inside with a cut garlic clove, then grease well with olive oil.

Layer the vegetables, starting on the bottom with those which take the longest to cook and benefit from the sauce – carrots, celery, onion, zucchini, capsicums, spring onions.

In a bowl or jug combine the lemon juice, white wine, herbs (reserve a few herbs), salt, pepper, mustard and olive oil and pour over the vegetables.

Spread the breadcrumb/croutons on top and cover with parmesan cheese and the reserved herbs.

Bake for around 30-40 minutes, liquid should have all but disappeared and the veges should be tender but not complete mush.