If you love tomatoes, onion, zucchini (courgettes), eggplant (aubergine), and delectable spices, then this Simple Veggie Bake is for you!
Vegetables are amazing! Filled with nutrients, they’re a great source of fiber, and can aid in digestion. But they get boring quickly if you don’t take the time to change them up with a new recipe a few times a week.
How to Make Veggie Bake
* A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 200°C (400°F) or 180°C fan (350°F).
Step 2: Prepare your vegetables and other ingredients. Slice the zucchinis (courgettes) and bell peppers. Cube your aubergine (egg plant), cut the red onion into wedges, and halve your cherry tomatoes.
Should You Thaw Frozen Vegetables Before Roasting?
No, you don’t have to. You can roast frozen veggies directly. However, it might take slightly longer compared to fresh veggies. Dusting off any excess ice crystals can prevent them from becoming soggy and is a pro move.
Step 3: Combine the courgettes (zucchinis), aubergine (egg plant), bell peppers, and red onions in a large mixing bowl. Drizzle with olive oil and toss, being sure to coat them well.
Step 4: Add your dried oregano, dried basil, salt, and pepper. Toss well to coat the vegetables evenly.
Step 5: Lay parchment paper on your baking sheet/tray and transfer the seasoned vegetables. If possible, spread them into a single layer for an even bake.
Why a single layer when roasting vegetables?
A single layer (no overlapping) allows the air to properly circulate around every vegetable giving it that delectable “crisp” instead of steaming them.
Step 6: Bake for 30 minutes, stirring halfway through for even roasting.
Step 7: Remove after 30 minutes. Scatter the halved cherry tomatoes over the veggies. Then, sprinkle the grated vegan or cheddar cheese on top…this is where the magic happens.
Step 8: Place the cheese-covered veggies back in the oven and bake for an additional 10 minutes, or until the tomatoes are soft and the cheese has melted.
Step 9: Remove from the oven and serve immediately. This dish is best served hot and can be either your main or side dish. Although, I like it as a side dish best.
- Change Up the Herbs: You can try different herbs for a change in flavour. You could even add a little garlic.
- Use Different Vegetables: I get it, not everyone is a fan of aubergine (egg plant). Try yellow squash or portobello mushrooms.
- Spice it Up: Add some chilli flakes or a spoonful of harissa for a spicy kick when you’re roasting the veggies. You could also sprinkle the veg in cumin seeds, ground coriander and turmeric for warmth.
Freeze it Again?
If you used raw frozen vegetables for this dish it’s okay to freeze it one more time. That’s because, generally, you can freeze food once raw and once again cooked.
Refrigerate: Transfer baked vegetables to an airtight container after cooling. Store in the refrigerator for 3-4 days.
Freeze: Cool the vegetables thoroughly. Place in a freezer-safe container or bag, removing as much air as possible. Store frozen for up to 3 months.
Reheat: For best results, place in a preheated 190°C (375°F) oven for 8-10 minutes. Alternatively, you can use a microwave, but they may go a little soggy and ruin the texture this way.
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