Easy Vegetable Bake Recipe: Italian-style

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 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! 

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 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.

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

Serving Suggestion

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

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! 

★★★★★ 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

This post was originally published on September 14, 2019, and republished on August 18, 2022 with updated content and a video. Thanks for sharing!