Vegetable Bake Recipe with Potatoes and Tomatoes

This vegetable bake recipe features thinly sliced potatoes and tomato layers, topped with Romano cheese and baked until golden. A simple, healthy Italian-style side dish, great for any weeknight or special occasion.

This vegetable bake recipe is my go-to way to turn simple, humble ingredients into something that looks far more impressive than it is.

Thin layers of potatoes and tomatoes, sprinkled with Romano cheese and sautéed shallots, bake together into a golden, comforting side dish that works equally well for a weeknight meal or something a little more special.

As a retired dietitian, I love that this dish proves healthy doesn’t have to mean boring; just a few quality ingredients, layered thoughtfully, deliver real flavor without a heavy sauce or excess butter.

Jump to:

• Quick Overview
• What You’ll Need
• How to Make This Vegetable Bake Recipe
• Layering the Bake
• Tips
• FAQ
• Mixed Vegetable Recipes
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes Total
• Time: 1 hour 45 minutes
• Yield: 4 servings
• Method: Layered and baked in a quiche pan
• Special Touch: Slicing the potatoes and tomatoes as thinly and evenly as possible ensures they cook through at the same rate for a beautifully even bake.
• Dietary Note: Vegetarian, gluten-free (if using gluten-free breadcrumbs).
• Serving Suggestions: Pairs well with grilled chicken or baked fish.

What You’ll Need

• Yukon gold or yellow potatoes. Sliced thinly and evenly for the best texture.
• Roma or San Marzano tomatoes. Their firmer flesh means less liquid in the finished bake compared to juicier tomato varieties.
• Shallots. Sautéed until soft and sweet before layering.
• Parmigiano-Reggiano or Pecorino Romano. Grated, adds sharpness between the layers and a golden crust on top.
• Panko breadcrumbs. Adds a crisp, golden topping.
• Fresh oregano. Used both in the marinade and as a finishing garnish.
• Olive oil. Used throughout for sautéing, marinating, and drizzling.
• Salt and Pepper. Season to taste.

How to Make This Vegetable Bake Recipe

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 off 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, then set 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 the Bake

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

Mixed Vegetable Recipes

Here are a few more simple vegetable combinations that make delicious, versatile side dishes.

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 dish, which we would call the “Italian potato recipe.”

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 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 and again on August 28, 2026 with updated content. Thanks for sharing!