Layered vegetable bake

Vegetable Pie
I cooked this dish at the weekend and it makes a perfect light supper or lunch which can be eaten on its own or as an accompaniment to grilled meat or fish. I wanted to share this one with you as it’s cheap, easy and healthy,  putting vegetables centre stage rather than as the backing group. By oven cooking, the veggies retain their flavour and their vitamins are not poured down the sink with the boiling water. The dish involves thinly slicing the ingredients and piling them into  a multi layered bake.
I’m always on the look out for different gadgets to make prepping and cooking easier and recently purchased a couple of new peelers called Sharp Peel. Although in the past I’ve used a mandolin I tried the extra wide vegetable peeler to see whether it would be quicker. It is scarily sharp and sliced through the vegetables like butter, so the vegetables were prepped in super quick time. They were thinner than when sliced on the mandoline and looked like ribbons which made the layering more difficult. In future I will stick to making them slightly thicker for this dish. But the gadget would be great for making salads such as  coleslaw or delicate edible garnishes. You can see how pretty the slices of veg looked in the photos above.

Layered vegetable bake

Prep to Plate: Prep: 25 mins Cooking time: 35 mins

Difficulty: Difficulty level 1

Ingredients (feeds 6)

  • 3 medium potatoes
  • 1 onion
  • 2 courgettes
  • 1 red pepper
  • 200g of parmesan cheese
  • 2 tbsps breadcrumbs
  • 2 tablespoons of freshly chopped parsley
  • olive oil
  • salt


  1. Preheat oven at 200 degrees and oil a medium-sized oven proof dish
  2. Slice all the vegetables thinly  and keep in  separate containers.
  3. In a separate dish grate cheese and add breadcrumbs and parsley.
  4. Start building your layers by alternating the vegetables with the cheese mixture and a drizzle of oil.
  5. Starting with potatoes, follow with a layer of carrots, then pepper, then onion, followed by potato and finishing with the courgettes. Continue until all the vegetables have been used.
  6. Between each layer sprinkle the cheese mixture and a drizzle of oil.
  7. Finish with more cheese.
  8. Cover and put in oven for about 25-30 minutes.
  9. Uncover and cook for a further 10 minutes or until the vegetables are soft and cooked through.
  10. Bring out from the oven and allow to sit for about 5 minutes before serving

© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and/or duplication of this material without express written consent from this blog’s author and/or owner is strictly prohibited.

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