Greek vegetable bake

    6 hours 30 min

    You can't fit any more vegetables into this delectable bake. Aubergine, potatoes, green pepper, onion, courgette, green beans, mushrooms and garlic are tossed with fresh herbs, passata and olive oil to make a fab vegetarian main. This feeds a large crowd, but is quite forgiving if you want to decrease the recipe for 4 or 8 people.

    98 people made this

    Serves: 36 

    • 8 large aubergines
    • 8 large potatoes
    • 8 green peppers
    • 8 large onions
    • 8 courgette
    • 6 tomatoes
    • 450g fresh green beans
    • 450g whole fresh mushrooms
    • 2 bulbs garlic, cloves separated and peeled
    • 4 tablespoons chopped fresh dill
    • 4 tablespoons chopped fresh oregano
    • 4 tablespoons chopped fresh basil
    • 450g passata
    • 175ml olive oil
    • salt and pepper to taste

    Prep:1hr  ›  Cook:2hr30min  ›  Extra time:3hr soaking  ›  Ready in:6hr30min 

    1. Prepare the aubergine before assembling ingredients, by cutting them into 5cm chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the aubergine. Let this sit for about 3 hours.
    2. Preheat oven to 190 C / Gas 5.
    3. Cut the potatoes, green peppers, onion, squash and tomatoes into 5cm chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
    4. Drain and rinse the aubergine, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a large roasting tin. Pour the passata and olive oil over all.
    5. Bake at 190 C / Gas 5 for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

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    Reviews in English (75)


    this was awesome. Instead of soaking the eggplant in salt water, though I chopped it up, put it in a collander, and sprinkled salt on it. Then i let it sit for about an hour and rinsed it off. Not only does this work a lot better, but it saved time! Also, I threw a carrot or two in. I ran out of garlic so I just threw some garlic powder in and it seemed to work just as well.  -  29 Aug 2003  (Review from Allrecipes US | Canada)


    This was so delicious!! I did not soak the eggplant though, because I thought it would be too limp. It came out great anyway. The other reveiwer was right about the portion size. I cut it down to a three serving size and it still made six to eight servings.  -  22 Sep 2002  (Review from Allrecipes US | Canada)


    Very tasty. Way too much food, though. Scaled down the recipe considerably. The vegetables are GREAT wrapped in a tortilla. Really enjoyed the flavor and heats up well. Even my non-vegetarian friends like it.  -  25 Feb 2002  (Review from Allrecipes US | Canada)