Greek vegetable bake

Greek vegetable bake


84 people made this

About this recipe: 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.

Patti Moschonas

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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