Italian Garden Organic Vegetable Bake

The Table | A Collection of Organic Nourishment by Raychel Fox

A simple vegetable bake built from garden vegetables, herbs, olive oil, and Parmesan. Purple potatoes, eggplant, zucchini, peppers, and tomatoes bake together until tender and richly flavored, creating a warm, nourishing dish that feels both rustic and comforting.

Italian Garden Vegetable Bake

Ingredients

• 3 small Japanese purple potatoes, sliced into 1/2-inch rounds

• 1 medium eggplant, cut into bite-sized pieces

• 1 green zucchini, sliced

• 1 yellow zucchini, sliced

• 1 yellow bell pepper, sliced

• 1/4 red onion, thinly sliced

• 1/4 white onion, thinly sliced

• 1 1/2 medium tomatoes, chopped

• 2–3 tablespoons organic extra virgin olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• Sea salt, to taste

• 4–6 tablespoons grated Parmesan, divided, plus more for serving if desired

Instructions

1. Preheat the oven to 425°F.

2. Add the potatoes, eggplant, zucchini, yellow zucchini, bell pepper, onions, and tomatoes to a baking dish.

3. Drizzle with olive oil and season with oregano, thyme, and sea salt. Toss well to evenly coat the vegetables.

4. Bake for 18 minutes.

5. Remove the dish from the oven and reduce the temperature to 400°F.

6. Gently stir the vegetables. Add 2–3 tablespoons grated Parmesan and stir again to distribute throughout the bake.

7. Sprinkle an additional 2–3 tablespoons grated Parmesan evenly over the top.

8. Return to the oven and continue baking for 20–25 minutes, or until the potatoes are fork-tender, the eggplant is silky, and the vegetables are tender and lightly caramelized around the edges.

9. Remove from the oven and let rest for 5–10 minutes before serving. Finish with additional Parmesan, if desired.

Raychel's Notes

This recipe came together naturally while using vegetables already on hand. The tomatoes break down as they bake, creating just enough moisture to bring the vegetables together without the need for broth, garlic, or sauce. A layer of Parmesan stirred into the vegetables and a second layer baked on top creates a lightly crisp finish while allowing the vegetables to remain the focus of the dish.