High-Rise Layered Mediterranean Vegetable Bake

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant, stacked vegetable casserole featuring layers of zucchini, eggplant, and bell peppers baked with herbs and tangy tomato sauce. This Mediterranean high-protein recipe, ready in about 55 minutes, pairs zucchini, eggplant, and red bell pepper for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 2 red bell pepper, sliced into 1/2-inch strips
• 4 tbsp olive oil
• 4 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1 tsp dried oregano
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toss 2 medium zucchini slices and 1 large eggplant slices separately with 2 tbsp olive oil and 1/2 tsp salt each. Arrange on baking sheets and roast for 15 minutes until edges soften and lightly browned.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 2 cups canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 10 minutes until sauce thickens slightly.
3. Step 3: In a baking dish, layer roasted eggplant rounds, then roasted zucchini rounds, and top with 2 sliced red bell peppers. Pour tomato sauce evenly over the layers. Sprinkle 1/4 cup chopped fresh basil and 1/2 cup crumbled feta cheese over the top.
4. Step 4: Bake uncovered at 375°F for 20 minutes until the peppers soften and cheese melts. Remove from oven and sprinkle with 1/4 cup toasted pine nuts for a crunchy finish.