Vegetable and herb bake

This one is loosely based on a Greek roasted vegetable dish, the original though uses anywhere between 150 and 200 ml of oil, which seemed a bit much for a workday lunch dish! So here I’ve reduced the oil substantially, and made what is basically a dressing to coat the vegetables.

I used a food processor to slice the vegetables, so they ended up about 1 mm thick. To be honest though, with the cooking time involved in this dish, thicker would be fine too!

And so to the 1 hour 40 minutes it takes in the oven… it does seem like an awfully long time, but the vegetables end up such a gorgeous melty texture, it’s really worth it.

Vegetable and herb bake

Vegetable and herb bake

makes 4 servings


for the vegetables

2 potatoes, very thinly sliced

2 courgettes, very thinly sliced

1 fennel bulb, very thinly sliced

2 cooked beetroot, very thinly sliced (I use the cooked beetroot in vacuum packs – it’s so convenient, but raw beetroot should cook in time too)

2 tbsp chopped fresh dill

2 tbsp chopped fresh mint

1 tbsp lemon thyme, chopped

a pinch of salt

1 tsp oil for drizzling

1 400 g tin of kidney beans, rinsed and drained

for the dressing

4 tbsp olive oil

2 tbsp cider vinegar

2 tbsp nutritional yeast

1/4 tsp freshly grated nutmeg

a pinch of salt

4 tbsp water


Preheat the oven to 200 degrees c.

Put the sliced vegetables, herbs and salt in a large roasting dish, mine is about 20 x 30 cm. Whisk together the dressing ingredients, and pour over the vegetables. Give it all a good mix together, it’s much easier to use your hands at this point.

Cover the dish loosely with foil, and bake for l hour.

Remove the dish from the oven and stir in the kidney beans, taste the vegetables at this point and add more salt if needed.

Drizzle 1 tsp of oil over the top and return to the oven, uncovered this time, for a further 40 minutes.


By E.

5 thoughts on “Vegetable and herb bake

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