I've been making this dish almost every week for months. It’s a great way to pack lots of veggies in (six different types, in fact) and the black olives and warm crusty chunks of bread are heavenly. This is more of a lunch dish, but you could easily add some chickpeas or your favorite bean to turn this into dinner. The base of the sauce is rich and jam-packed with flavor, so don’t pass up this sheet pan delight.
Reprinted with permission from One-Pan Vegan by Luce Hosier. Page Street Publishing Co. 2022. Photo credit: Luce Hosier.
Italian Veggie Sheet Bake [Vegan]
- 1 zucchini, halved and sliced
- 2 eggplants, halved and sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 large or 2 small red onions, roughly chopped
- 2 tablespoons (30 ml) extra virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 2 (15-oz [425-g]) cans chopped tomatoes, with liquid
- 3 cloves garlic, crushed
- 1 1/2 teaspoon (2 g) dried oregano, divided
- 1 teaspoon tomato paste
- 2 tablespoons (30 ml) balsamic vinegar
- 1/2 cup (90 g) black olives
- 2 slices of bread of choice, torn into chunks
- 9 oz (255 g) vine or cherry tomatoes
- Fresh basil
- Preheat the oven to 350°F (180°C or gas mark 4) and scatter the zucchini, eggplant, peppers and onion pieces onto the sheet pan. Drizzle the vegetables with 1 tablespoon (15 ml) of the olive oil, season with ¼ teaspoon of the salt and place into the oven to bake for 20 minutes.
- Meanwhile, in a bowl, combine the canned tomatoes, garlic, 1 teaspoon of the oregano, tomato paste, balsamic vinegar and black olives.
- Put the bread chunks in a small bowl and drizzle with the remaining 1 tablespoon (15 ml) of oil and ½ teaspoon of oregano. Toss to combine.
- After the veggies have baked for 20 minutes, remove the pan from the oven and pour the tomato mixture over the veggies. Use a spatula to coat the vegetables in the sauce and then place the vine or cherry tomatoes on top. Place the pan back into the oven to bake for 15 minutes.
- Remove the pan from the oven and add the bread chunks to the pan. Return the pan to the oven to bake for a final 10 minutes, until the bread chunks have hardened and turned crispy. Garnish with fresh basil and serve.