Mediterranean Vegetable Bake Recipe

Name: Mediterranean Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tomatoes, sliced; 1 small red onion, sliced; 1 medium zucchini, sliced; 1 small eggplant, sliced; 1 large portabella mushroom, sliced; 2 garlic cloves, finely chopped; 3 tablespoons olive oil; 2 teaspoons chopped fresh rosemary; 2/3 cup dry white wine; salt and black pepper

Servings: persons

2 tomatoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 large portabella mushroom, sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2/3 cup dry white wine
salt and black pepper

1
Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
2
Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
3
Sprinkle garlic evenly over top.
4
Mix olive oil with rosemary in small bowl; spread over top.
5
Pour wine over vegetables; season with salt and pepper.
6
Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tomatoes, sliced, 1 small red onion, sliced, 1 medium zucchini, sliced, 1 small eggplant, sliced, and more.

Yes, Mediterranean Vegetable Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Vegetable Bake

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