Mediterranean Vegetable Bake

Are you looking for Mediterranean side dishes that are easy to prepare and complement any meal? If yes, this Mediterranean Vegetable Bake recipe is for you.
Course Side Dish
Cuisine Italian
Keyword Mediterranean Vegetable Bake, Mediterranean vegetable dish, simple side dish
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 4 servings
Calories 378kcal
Author Maria Vannelli RD


  • 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 red pepper flakes optional
  • oregano twig for garnish


  • Preheat the oven to 400°F (200°C) and place the oven rack in the middle of the oven. 
  • 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, stirring occasionally, for about 6-8 minutes or until soft and translucent but not browned.
    Season with salt and pepper. If using, add a pinch of red pepper flakes.
  • Meanwhile, prepare the oregano marinade by whisk 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 the amount of 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 slightly overlapping each other over the cheese. Use about half the amount.
    Top with a layer of the sauteed shallots. Use the whole amount.
  • Arrange the rest of the potato slices in a single layer with the edges slightly 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.


  • Always preheat your oven.
  • Slice the vegetables the same thickness so that they bake evenly.
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 the tomato casserole dish. 
Can I use a pie plate instead of a quiche pan? Yes. Keep in mind 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 absolutely 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. 


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