Mixed Vegetable Bake

    Launa

    Mixed Vegetable Bake

    Recipe Picture:Mixed Vegetable Bake
    1

    Mixed Vegetable Bake

    (88)
    6hours


    84 people made this

    This is a very tasty dish consisting of all kinds of fresh vegetables - like eggplants, zucchinis and mushrooms - and herbs baked in the oven. This will tantalize your taste buds.

    Ingredients
    Serves: 36 

    • 8 large eggplants
    • 8 large potatoes
    • 8 green capsicums
    • 8 large onions
    • 4 zucchinis
    • 6 tomatoes
    • 500g fresh green beans
    • 500g whole fresh mushrooms
    • 2 whole bulbs garlic, cloves separated and peeled
    • 1/4 cup chopped fresh dill
    • 1/4 cup chopped fresh oregano
    • 1/4 cup chopped fresh basil
    • 1 (410g) tin pureed tomatoes
    • 3/4 cup (190 ml) olive oil
    • salt and pepper to taste

    Directions
    Preparation:30min  ›  Cook:2hours30min  ›  Extra time:3hours soaking  ›  Ready in:6hours 

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

    Servings

    This serves 36 as a side. It can also be used as a main serving less people.

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    Reviews and Ratings
    Global Ratings:
    (88)

    Reviews in English (73)

    by
    82

    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 USA and Canada)

    by
    82

    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 USA and Canada)

    by
    55

    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 USA and Canada)

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