Greek Vegetable Bake

READY IN: 1hr 25mins
Recipe by SweetySJD

From Light & Tasty. This would be good as a side dish for lamb.

Top Review by Zurie

I made, photographed and DH and I reviewed this for the HEALTHY EATING thread in the Food Photo Forum, Nov 2010. It gets 5 stars for healthy eating, if you use fresh veggies! As we are only 2 now, I thought this would be great to make, as there would be enough to keep over for another main meal. I layered the veggies as indicated, except in a single layer (as 1 can of tomatoes would not have been enough). I put the potato slices on top, because they do not burn easily. I made these small adjustments: used finely-chopped canned tomatoes in a thick tomato sauce (not sauce), and added a glug of Worcestershire sauce and about 2 small teaspoons of brown sugar, to cut the acidity of the tomatoes. (I always do that, as tomatoes tend to get more acidic with cooking: a tip from my mother!) I used 3 medium potatoes and added the parsley after baking the dish. With it, I made oven-baked chicken wings with a lovely sticky sauce (shop-bought!) and made a large salad of mixed greens with fresh green herbs. Great! Thank you for a VERY healthy dish, so easy to enjoy!!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery.
  3. Top with half of tomato sauce.
  4. Combine seasonings and sprinkle half over tomato sauce.
  5. Repeat layers.
  6. Cover and bake 70-80 minutes, until vegetables are tender.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a