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If you enjoy mixed vegetable recipes, this easy vegetable bake recipe is for you! It is simple to prepare, healthy and complements any main meal.
Layers of tomato, potatoes and Romano cheese, oven-baked to perfection. The perfect casserole for a weeknight meal or special occasion.
Jump to:
- Introduction
- Instructions
- Layering this Vegetable Bake Recipe
- Tips
- FAQ
- Serving Suggestion
- Mixed Vegetable Recipes
- Recipe origins
- Recipe
Introduction
Do you like potatoes?
I don’t like potatoes. I love them!
Whether I use them to top off my potato pizza, make a comforting bowl of corn potato chowder or a simple recipe like theseroasted garlic potatoes, I love their versatility.
As you probably already know, potatoes are also great when roasted with other Mediterranean vegetables like peppers, fennel, zucchini, and onions.
The traditional combination of potatoes and tomatoes can be seen throughout Mediterranean countries.
I’ve already shared an Italian potato salad with cherry tomatoes and an Italian tomato potato recipe with onions and herbs.
Today I am sharing another tomato and potatoes recipe that is truly a delicious side dish. This is a simple, easy-to-prepare healthy recipe you can enjoy with any meal.
A sliced potato tomato casserole with vegetables never tasted this good!
Instructions
Let’s begin by prepping some of the ingredients.
Grate about 1 cup of Romano (or Parmigiano-Reggiano) cheese. That’s about 2 ounces. Set it aside for now.
Thinly slice the fresh shallots. You need about four.
Next, trim the tops of about 1 pound of Roma tomatoes (I used San Marzano from my garden), and slice them into rounds, about ¼ inch thick. Season lightly with a pinch of salt and black pepper and set them aside for now.
Before we slice the potatoes, let’s get started withthe shallots.
Heat about 1 tablespoon of olive oil in a large pan over medium heat. Add the shallots and sauté, occasionally stirring, for about 6-8 minutes or until soft and translucent but not browned. Don’t forget to season with salt and pepper. If using, add a pinch of chili flakes.
While the shallots are in the process of being sautéed, let’s continue with the food prep.
In a large bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of chopped fresh oregano, ⅛ teaspoon of salt and a pinch of pepper.
Peel about 1 pound of potatoes and slice about ⅛ thick. To ensure even cooking, cut them as thinly and uniformly as possible. Toss them together with the fresh oregano marinade.
By now, the shallots should just about be ready. Remove them from the stovetop and transfer them to a shallow bowl.
Layering this Vegetable Bake Recipe
Now for the fun part!
Preheat the oven to 400°F (200°C) and place the rack in the middle.
Drizzle the bottom of a heatproof baking dish (7-inch quiche pan) with 1 tablespoon of olive oil. Then, let’s begin layering our dish with sliced San Marzano (Roma) tomatoes. Use about half the amount.
Sprinkle the tomatoes with the Romano cheese (¼ cup). Then, arrange the potato slices in a single layer with overlapping edges. Use about half the amount. Top with a layer of sauteed shallots. Use the whole amount.
Let’s layer the rest of the vegetables. Arrange the remaining potato slices in a single even layer with overlapping edges. Repeat with the rest of the tomato slices but this time, layer them, so they overlap.
Drizzle the top layer with a little oil, about one tablespoon of olive oil.
Bake uncovered in a preheated oven (400°F/200°C) for about 1 hour or until the potatoes are easily pierced with the tip of a knife.
Carefully remove this healthy casserole from the oven. Sprinkle the top with the rest of the cheese (¾ cup), 1 teaspoon fresh minced oregano, and 2 tablespoons of Panko bread crumbs.
Bake for another 15-20 minutes or until the top is golden brown and the potatoes are properly cooked. Allow this Mediterranean vegetable dish to settle for about 15 minutes before serving it.
Tips
- Always preheat your oven.
- Slice the vegetables to the same thickness so that they bake evenly.
- Try using fresh herbs like oregano or parsley to garnish before serving. It’ll make your dish look more appetizing, and the flavor will be outstanding!
FAQ
Can I use other varieties of tomatoes?
Yes, but keep in mind that Italian Plum tomatoes have more flesh than juice. As a result, there is less liquid in this tomato casserole dish.
Can I use a pie plate instead of a quiche pan?
Yes. Remember that you may need to increase the total amount of potatoes and tomatoes. You can always slice your vegetables as you layer.
Can I use bread crumbs instead of Panko?
Yes. The Panko bread crumbs provide a crispy texture but can be replaced with bread crumbs.
How to store leftovers
Refrigerate leftovers in an airtight container for up to 3 days or up to 3 months in the freezer for optimum quality.
Serving Suggestion
Crustless Spinach Quiche
This simple veggie side dish is quick to prepare and can be served with various main courses. A family favorite is this crustless spinach quiche.
GET THE RECIPE
It also pairs well with grilled chickenorbaked fish. Try serving it with tuna patties for a lighter option. Whatever you choose to serve with this veggie dish is sure to please.
Mixed Vegetable Recipes
Here are a few more simple veggie combinations that make delicious side dishes that pair well with just about anything!
- Swiss Chard with Potatoes
- Mediterranean Roasted Vegetables
- Oven Roasted Vegetables
- Potato Fennel Gratin
- Green Beans with Tomatoes
- Brussels Sprouts with Shallots
- Grilled Italian Vegetables
Recipe origins
If you have been here before, you probably know that my family originates from Southern Italy, specifically Italy’s Molise, Campania and Basilicata regions.
During my weekly visits to my favorite second-hand bookstore, a book entitled “The Best of Southern Italian Cooking” caught my eye. Naturally, I purchased the cookbook.
I related to many of these rustic Italian recipes, including one entitled Tiella di Patate e Pomodori, originating from the beautiful Apulia region of Italy.
My mom would make a similar delicious recipe consisting of potatoes in tomato sauce.
Once again, I am reminded of the beauty of Italian regional cooking.
The version I am sharing today results from a combination of recipes, my efforts to use up the last of my San Marzano garden tomatoes (shared on Instagram) and my love of potatoes. This potato bake side dish quickly became a family favorite.
I hope you get a chance to try it!
THANKS SO MUCHfor following and being part of theShe Loves Biscotticommunity, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Mediterranean potato and vegetable bake, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Healthy Potato and Vegetable Bake Recipe
If you enjoy mixed vegetable recipes, this delicious potato and vegetable bake recipe is for you! Easy to prepare, healthy and delicious!
5 from 5 votes
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Course: Side Dish
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Servings: 4 servings
Calories: 378kcal
Author: Maria Vannelli RD
Ingredients
- 4 shallots sliced thinly
- 1 pound tomatoes Roma or plum, sliced into rounds, ¼ inch thick
- 5 tablespoons olive oil separated
- 1 pound potato yellow, sliced ⅛ inch thick
- 1 cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated, about 2 ounces, separated
- 2 tablespoons panko bread crumbs
- salt and pepper
- 2 teaspoons oregano fresh, minced, separated
- pinch chili flakes optional
- oregano for garnish
Instructions
Preheat the oven to 400°F (200°C) and place the oven rack in the middle.
Thinly slice the shallots. Set aside for now.
Slice the tomatoes into rounds, about ¼ inch thick. Place in a bowl and season lightly with salt and pepper. Set them aside for now.
Heat about 1 tablespoon of olive oil in a heavy saucepan over medium heat.
Add the shallots and sauté, occasionally stirring, for about 6-8 minutes or until soft and translucent but not browned.
Season with salt and pepper. If using, add a pinch of chili flakes.
Meanwhile, prepare the oregano marinade by whisking together: 2 tablespoons of olive oil, 1 teaspoon of chopped fresh oregano, ⅛ teaspoon of salt, and a pinch of pepper.
Peel the potatoes and slice about ⅛ thick. Toss them in the fresh oregano marinade.
Drizzle the bottom of a heatproof oven dish (7-inch quiche pan) with 1 tablespoon of olive oil.
Use about half of the sliced tomatoes to layer the bottom of the oven dish.
Sprinkle the tomatoes with the Romano cheese (¼ cup).
Arrange the potato slices in a single layer with the edges overlapping each other over the cheese. Use about half the amount.
Top with a layer of sauteed shallots. Use the whole amount.
Arrange the rest of the potato slices in a single layer with the edges overlapping each other.
Repeat with the rest of the tomato slices but this time layer them so that they overlap.
Drizzle the top with 1 tablespoon of olive oil.
Bake, uncovered in a preheated oven (400°F/200°C) for about 1 hour or until the potatoes are easily pierced with the tip of a knife.
Carefully remove the casserole from the oven.
Sprinkle the top with the rest of the cheese (¾ cup), the fresh oregano ( 1 teaspoon) and the Panko bread crumbs.
Bake for another 15-20 minutes or until top is golden brown and potatoes are properly cooked.
Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
Video
Notes
- Always preheat your oven.
- Slice the vegetables the same thickness so that they bake evenly.
- Try using fresh herbs like oregano or parsley to garnish before serving. It’ll make your dish look more appetizing, and the flavor will be outstanding!
Can I use other varieties of tomatoes? Yes, but keep in mind that Italian Plum tomatoes have more flesh than juice. As a result, there is less liquid in the tomato casserole dish.
Can I use a pie plate instead of a quiche pan? Yes. You may need to increase the total amount of potatoes and tomatoes. You can always slice your vegetables as you layer.
Can I use bread crumbs instead of Panko? Yes. The Panko bread crumbs provide a crispy texture, but they can be replaced with bread crumbs.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 28g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 357mg | Potassium: 864mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1065IU | Vitamin C: 30mg | Calcium: 346mg | Iron: 5mg
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This post was originally published on September 14, 2019, and republished on August 18, 2022 with updated content and a video. Thanks for sharing!
