Vegan Recipes

Vegan Mediterranean Vegetable Bake

Posted byCookingAtTheCrowleysPosted inRecipesTags:Easy MealsFreshHome MadeMediterranianVeganEditVegan Mediterranean Vegetable Bake

Easy to make and packed with vitamins

Vegan Mediterranean Vegetable Bake

I love this simplistic dish. It reminds me of a time I was lucky to go to Tuscany with some friends. I was a picky eater at the time and the most exotic food I would eat was Cheese and Tomato Pizza. Having this assortment of colours, textures and flavours hitting my naive little taste buds was a revolution to my palate. My wife has an aversion to Aubergine, so I leave it out when cooking for the family. Also, if you are not a practicing Vegan, a sprinkling of Parmigiano Reggiano really enhances the flavours.

Because I rarely use alcohol, I am a poor judge of what wine to recommend with this but dining Al-Fresco with this dish is certainly etched in my memory.

The Ingredients


250g of Mushrooms

3 Tomatoes

1 decent sized Courgette

2 Red Onion

A Handful of Basil

1 Yellow Bell Pepper

1 Red Bell Pepper

1 Aubergine / Egg Plant (Optional)


Olive Oil

Black Pepper



  • Rinse and quarter the mushrooms
  • Top and tail the onions and then quarter them, separate the onion layers so they look like petals.
  • Chop the rest of the peppers, courgette, tomatoes and (optional) aubergine into large chunks.
  • Finely slice the 2 cloves of garlic (or use 2 teaspoons of squeezy garlic, I’m not gonna judge you for saving time)
  • Pour some olive oil into a roasting tin.
  • Add the chopped veg and garlic to the roasting tin.
  • Add more Olive Oil and toss in the roasting tin.
  • Rip up a few Basil Leaves and liberally spread over the Vegetables.
  • Add Salt and Black Pepper to personal taste.
  • Cook at 180 0 C for 25 minutes
  • For a non-vegan option, I would recommend using a garnish of hard Italian Cheese such as Shaved Parmigiano Reggiano (available from Aldi for about a £1)
  • Serve and enjoy.
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