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    Home » Side-Dish and Vegetables » Healthy Potato and Vegetable Bake Recipe

    Healthy Potato and Vegetable Bake Recipe

    August 18, 2022 , Updated October 6, 2022 Maria 17 Comments

    Jump to Recipe Jump to Video
    Layers of potatoes and tomatoes baked in a white ceramic dish on a wooden board.

    If you enjoy mixed vegetable recipes, this delicious potato and vegetable bake recipe is for you!  It is easy 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.

    A tomato potato casserole in a white ceramic baking dish.
    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 these roasted 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! 

    Panko bread crumbs top a vegetable casserole.

    Instructions

    Let’s begin by prepping some of the ingredients.

    Ingredients like potatoes and tomatoes on a wooden board to make a vegetable bake recipe.

    Grate about 1 cup of Romano (or Parmigiano-Reggiano) cheese. That’s about 2 ounces. Set it aside for now.

    Sliced shallots and tomatoes on a wooden board.

    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.

    Shallots are in the process of being sauteed.

    Before we slice the potatoes, let’s get started with the 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.

    Yellow potatoes in the process of being sliced.

    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. 

    Layers of thinly sliced Roma tomatoes at the bottom of a baking dish.

    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.

    Sauteed shallots in a mixed vegetable bake.

    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.

    The final layer of sliced Roma tomatoes for the Mediterranean Vegetable Bake.

    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.

    A vegetable casserole dish topped with cheese and panko bread crumbs.

    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.

    A close up of the surface of a potato and vegetable bake.

    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

    Spinach and cheese quiche next to a salad on a dinner plate.

    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 chicken or baked 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
    In the foreground, a piece of vegetable casserole; in the background the white casserole can be seen

    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 (like this recipe), 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 MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    ★★★★★ 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

    A potato and vegetable bake in a white ceramic baking dish.

    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
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 1 hour 15 minutes
    Servings: 4 servings
    Calories: 378kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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!

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    Filed Under: Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Otilia Incontro

      October 07, 2022 at 11:38 am

      Hello Maria, can I use fresh thyme, instead of oregano?

      Reply
      • Maria

        October 07, 2022 at 7:34 pm

        Thanks so much for your interest Otilia! Yes, that would be great!

        Reply
    2. Nancy

      August 26, 2022 at 8:49 pm

      5 stars
      I made it tonight and it is very good. I added a ton of fresh minced basil and a bit more olive oil to the potato marinade. I added extra parm to the inside layer and sautéed garlic with the scallops.

      Reply
      • Nancy

        August 26, 2022 at 8:52 pm

        I meant shallots!

        Reply
        • Maria

          August 27, 2022 at 8:35 am

          Let me guess… auto-correct…lol… happens to me all the time! Enjoy your weekend Nancy!

        • JayBee

          September 11, 2022 at 10:14 am

          5 stars
          Great recipe. Thank you for sharing. I added baby spinach. Only my bake had a lot of liquid that I couldnt seen to dry up. Tasted wonderful though!

      • Maria

        August 27, 2022 at 8:34 am

        So thrilled to read this! Thanks for sharing Nancy!

        Reply
    3. Lola

      April 27, 2022 at 4:28 pm

      Thank so much for new ideas for healthy dinners.

      Reply
      • Maria

        April 30, 2022 at 12:01 pm

        My pleasure Lola! Enjoy!

        Reply
    4. Sunny Baudelaire is #kitchengoals

      August 13, 2021 at 12:39 am

      5 stars
      This was delicious! Thank you for sharing the recipe. 👌 😻

      Reply
      • Maria

        August 13, 2021 at 7:46 pm

        How wonderful Sunny! Thanks for sharing!

        Reply
    5. Arlene Cooley

      August 20, 2020 at 3:12 pm

      5 stars
      this is a keeper for me. Have made it about 8 times so far. I have subsituted one layer of potatoes for a layer of zuckes that i have taken some of the water out by letting them sit with some salt for about and hour.

      Reply
      • Maria

        August 20, 2020 at 9:08 pm

        Fantastic Arlene! Thanks so much for sharing.

        Reply
    6. Val

      October 01, 2019 at 11:48 am

      5 stars
      I made this last night and it was fantastic! Every one loved it! Thanks for the recipe Maria!

      Reply
      • Maria

        October 02, 2019 at 3:44 pm

        How wonderful Val! Thanks so much for taking the time to share!

        Reply
    7. Giuditta Reppi

      September 14, 2019 at 3:26 pm

      I was just telling my baby sister that our nonna used to make this, and here you come with the recette! Grazie, Maria!

      Reply
      • Maria

        September 14, 2019 at 3:28 pm

        Piacere Giuditta… I guess it is the season! Thanks for stopping by, appreciate it!

        Reply

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