Mediterranean vegetable bake

A warming vegetarian bake by Katie Bryson, packed with bold Mediterranean flavours and a golden cheesy bread topper
Mediterranean vegetable bake
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 courgettes, chopped
  • 1 aubergine, chopped
  • 2 tbsp tomato purée
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 8 black olives, chopped
  • 1 tbsp capers, chopped
  • 2 garlic cloves, crushed
  • 1 x 400g tin chopped plum tomatoes
  • 1 vegetable stock cube
  • 1 tsp sugar

For the topper

  • 8 slices stale French bread
  • 3 tbsp olive oil
  • 200 g cheddar cheese, grated
  • chopped parsley, to serve

Tips and Suggestions

Make the vegetable stew to step 3 in advance and either freeze or chill until needed.


1. For the stew: heat the olive oil in a large shallow oven and stoveproof pan on a medium heat, then add the chopped onion and cook for around 5 minutes until soft.

2. Add the chopped courgette and aubergine and cook for another 5 minutes. Add the tomato puree, beans, olives, capers, garlic, tomatoes, stock cube and sugar. Swill out the tomato tin with some water into the pan and then stir really well to combine, season to taste and bring up to the boil.

3. Turn the heat down and cover and simmer for 10 minutes. Take the lid off and simmer for a further 10 minutes until the sauce has thickened.

4. For the topper: heat the oven to 200C/180C fan/gas 6. Place the slices of french bread in a single layer on the top. Drizzle liberally with the olive oil and scatter with grated cheese. Bake in the oven for 15-20 minutes until the cheesy bread is crisp and golden.

6. Scatter with chopped parsley and serve with a green salad on the side.

Vegetable Bake

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