Vegie Bake

READY IN: 1hr 30mins
Recipe by ImPat

From the latest edition of Recipe+. They say you can use any combination of vegetables but may have to adjust the cooking time. Though a long time cooking most of this is unattended.

Top Review by JustJanS

I made this last night and took out half before it got to the egg or parmesan in step 6 or 7 (I did stir through the basil though). We ate that portion with fish. Today, I microwaved the remainder hot, then popped in the eggs and baked until they were done (about 10 minutes). I needed to use a 12 cup braising pan to start this off-it collapsed with cooking, but now way would it ever fit in a 6 cup dish (I reckon my eggplant was about 6 cups and certainly not the biggest we could have bought). Today, we ate the eggy, cheesy portion over multi grain toast for a super yummy lunch-lots of flavours in the more mature veg dish while the egginess of the egg still came through. I love ratatouille (which htis basically is) but loved the addition of the balsamic vinegar and the toast just sucked up all those delicous juices! I would have sworn I had cannellini beans, but I didn't, so had to use chickpeas.

Ingredients Nutrition


  1. Preheat oven 190/170C fan forced.
  2. Lightly grease a 1.5L (6 cup) ovenproof dish.
  3. Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.
  4. Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.
  5. Stir in vinegar and beans and season with salt and pepper.
  6. Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.
  7. Sprinkle with basil and parmesan and serve at once.

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