Layered Mediterranean Vegetable Bake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Mediterranean vegetable casserole featuring four distinct layers of fresh produce and herbs, baked to tender perfection with a fragrant tomato sauce. This mediterranean (vegetarian) ready in about 65 minutes pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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

• 1 medium (about 1 lb) eggplant
• 1 medium (about 8 oz) zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 tbsp olive oil
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 tsp dried oregano
• 10 leaves, chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, crumbled feta cheese
• 1/4 cup panko breadcrumbs

Instructions

1. Step 1: Preheat the oven to 375°F. Slice 1 medium eggplant and 1 medium zucchini into 1/4-inch thick rounds, and cut 1 large red bell pepper and 1 large yellow bell pepper into 1-inch strips.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and cook for another 1 minute until fragrant.
3. Step 3: Pour in 14 oz canned crushed tomatoes, 1 tsp dried oregano, 10 chopped fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 10 minutes until it thickens slightly.
4. Step 4: In a 9x13 inch baking dish, spread half of the tomato sauce evenly. Arrange a layer of eggplant slices over the sauce, then top with half the zucchini slices.
5. Step 5: Spoon the remaining tomato sauce over the vegetables, then layer the red and yellow bell pepper strips on top.
6. Step 6: Drizzle 2 tbsp olive oil evenly over the layered vegetables. Sprinkle 1/2 cup crumbled feta cheese and 1/4 cup panko breadcrumbs over the top.
7. Step 7: Bake uncovered for 35-40 minutes until vegetables are tender and the topping is golden and crisp. Let rest 5 minutes before serving.