Easy Summer Vegetable Bake

5 from 2 votes
JUMP TO RECIPE & VIDEO

Are you looking for a fresh, easy way to serve your veggies? You’ll be ready for summertime with this summer vegetable bake made from zucchini, tomatoes, and eggplants!

summer vegetable bake in a sheet pan

This side dish will be the star of your next summer meal with just five ingredients.

The best thing about summer vegetables is the soup. The umami-rich flavor will flow out when you bake them, and it’s just so delicious!

I promise you that it’s so easy and tastes amazing!

    This recipe is for you if:
  • You love summer vegetables.
  • You want to know quick and easy vegetable recipe.
  • You are looking for simple vegetable casserole recipe.

Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let’s get started!

About This Recipe

  • Simple side dish with summer vegetables
  • Only 5 ingredients
  • Baking time is 30 minutes
  • Vegan, vegetarian recipe

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for summer vegetable bake.
  • Summer vegetables: Zucchini, eggplant, and tomatoes
  • Olive oil: I use extra virgin olive oil.
  • Salt: I use sea salt.
  • Basil leaves: Put in for added flavor, but they’re not necessary.

🔪Instructions

Let me show you how to make it. You can also watch this recipe video.

How to cook summer vegetable bake step by step.

First of all, preheat the oven to 180C/356F.

  1. Slice eggplants, zucchini, and tomatoes into rounds.
  2. Put sliced vegetables, olive oil, and salt in a large bowl.
  3. Toss them.
  4. Place the sliced vegetables in alternating patterns in a baking dish.
  5. Bake in the oven at 180C/356F for 30 minutes.
Summer vegetable bake in a sheet pan.

There you go!

Just top with chopped basil pieces (optional) and enjoy the fresh taste of summer in every bite.

Summer vegetable bake on a plate.

It’s super hot right from the oven, so let the dish cool for some time before serving it on a plate.

The soup from these delicious vegetables is so Yummy! Pour some over the veggies and enjoy yourself.

Storage

Store your vegetables in a food container, and you’ll be able to enjoy them for up to 4 days.

Leftover Recipe

This is my next day’s leftover recipe!

Chop the vegetables, place them on a slice of bread, put cheese on the top, and toast it. This would make for a healthy breakfast treat!

Variations

This recipe is versatile, so you can make it with many different vegetables. You may also want to try these options:

  • Bell peppers
  • Baby corns
  • Asparagus
  • Kabocha squash
  • Onion
  • Green beans
  • Potato
  • Broccoli
  • Cauliflower

Thanks For Stopping By!

summer vegetable bake on a plate.

This is a simple and straightforward recipe. After just five minutes to prep, you can let the oven do most of the work!

I hope you enjoy the summer with this dish!

Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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summer vegetable bake

Easy Summer Vegetable Bake

5 from 2 votes
Print Pin Save
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4 servings
Author: JURI
Are you looking for a fresh, easy way to serve your veggies? You'll be ready for summertime with this summer vegetable bake made from zucchini, tomatoes, and eggplants!

Ingredients

  • 2 Eggplant, medium size
  • 2 Zucchini, medium size
  • 2 Tomatoes, medium size
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • Basil, optional

Instructions

  • Preparation: Slice eggplants, zucchinis, and tomatoes into rounds. Preheat the oven to 180C/356F.
  • Add seasoning: Put sliced vegetables, olive oil, and salt in a large bowl and toss.
  • Place the vegetables: Place the sliced vegetables in alternating patterns in a baking dish.
  • Bake: Bake in the oven at 180C/356F for 30 minutes.
  • Topping: Top with small chopped basil (optional).

Video

Notes

  • Equipment: Baking dish (10″L x 6.5″W x 1.9″H)
  • It is easy to stack vegetables if you choose vegetables with the same cross-section.
  • Any leftover vegetables which couldn’t fit in your baking dish can be used as ingredients for pasta or soup.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Sodium: 597mg | Sugar: 12g
Course: Side
Cuisine: Global
Keyword: casseroles, summer vegetable
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




2 Comments

  1. 5 stars
    The perfect light meal on a warm day. Fresh and delicious.
    I mixed the leftovers with some black olives, tomato sauce, tofu and rice for my lunch the next day at work.
    I’ve just finished what I couldn’t squeeze into my lunch box for my breakfast topped with natto.

    Such a useful recipe with so many possibilities to build on it.
    Thank you Chef