This Italian Veggie Sheet Bake recipe is an exclusive from Lucy Hosier’s new cookbook One-Pan Vegan. Click here to find out where you can order it. Lucy is the creator of the vegan food blog What Luce Eats.
Italian Veggie Sheet Bake
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.
How to Make This Recipe
Italian Veggie Sheet Bake
Ingredients
- 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 tbsp 30 ml extra virgin olive oil, divided
- ½ tsp salt - divided
- 2 15-oz [425-g] cans chopped tomatoes, with liquid
- 3 cloves garlic - crushed
- 1½ tsp 2 g dried oregano, divided
- 1 tsp tomato paste
- 2 tbsp 30 ml balsamic vinegar
- ½ cup 90 g black olives
- 2 slices of bread of choice - torn into chunks
- 9 oz 255 g vine or cherry tomatoes
- Fresh basil
Instructions
- 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.
Reprinted with permission from One-Pan Vegan by Luce Hosier. Page Street Publishing Co. 2022. Photo credit: Luce Hosier. Click here to find out where you can order a copy.
About the Author
Lucy Hosier is the creator of the popular vegan blog What Luce Eats. She’s known for her accessible, fast and innovative plant-based recipes. She has worked as a recipe developer for brands such as The Food Medic, Sainsbury’s, Heinz, Albert Bartlett and more. She lives in the North East of England.
About the Cookbook
Make vegan cooking a breeze with 60 trusty sheet pan recipes that the whole family will love. Each dish is full of wholesome ingredients that come together quickly. With hands-off options for any time of day, you’ll be amazed by the wide variety of delicious plant-based meals you can make with your sheet pan including:
• Crumbled Chorizo-Style Tofu Gnocchi Bake
• Portobello Mushroom Tacos with Spicy Chipotle Coleslaw
• Shawarma Tempeh Wraps
• Pesto Sausage Rolls
• Vegan Sheet Pan Paella
• Greek-Style Focaccia
• Coffee and Walnut Scones
• Apple Galette with Salted Caramel
• Carrot Sheet Cake
No matter what you’re in the mood for, there’s a sheet pan meal for everyone!
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher.
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