Vegetable & tomato casserole with garlic bread | Vegan

How to switch up your regular roasted veggies?

Make a tomato casserole out of them! It could also be called an attempt at a ratatouille – but i think i am lacking the seasoning for it to be called that!

Nonetheless this is super delicious, and combined with some garlic bread.

Also i am sure you can make this casserole in many ways, and using whatever veggies you have at home. But i definitely recommend using zucchini as part of this dish!

You can double this recipe and make a huge batch which will last you several days and also stay fresh because of the tomatoe sauce 🙂


Potatoes, c.a 400g

1 medium/large sweet potato

1/2 zucchini

1/2 eggplant

4 medium carrots

2 red bell peppers

1 can chickpeas (save the aquafaba for another dish!)

400-600ml crushed tomatoes

4-5 cloves garlic

salt pepper & basilica

2-3 tbsp oil

For the garlic bread:

4 mini baguetts

vegan margarine c.a 50g

2-3 cloves garlic, crushed


How to:

Preheat oven to 180 degrees celsius

Begin by peeling and chopping the vegetables into small/medium pieces. Note – it is best to chop the carrots and sweet potato into smaller pieces so that they cook all the way through.

Place the chopped vegetables into a baking tray. Drizzle over 1-3tbsp oil, as well as your seasoning of choice – mix well. Don’t forget to add the garlic cloves!

Cover with some foil and bake in the oven for c.a 35 minutes.

In the mean time, you can heat up crushed tomatoes in a pot. Add some crushed garlic and basilica as well as salt and pepper (or use your desired seasoning combination!). Let it simmer for a few minutes – then set aside.

When the roast veggies are done, take out of the oven and pour the tomato sauce over the veggies. Mix well. Place back in the oven for another 5-10 minutes.

Home made garlic bread:

Mix together the margarine (in room temperature), garlic and salt.

Cut small slices – not all the way through – in the bread, and then put a little of the garlic mix in the slices.

Bake in the oven for 5-10 minutes or until golden brown! Best eaten warm.


If you try this meal, tag me on instagram and let me know!!!



6 Comments Add yours

  1. carol says:

    This looks so good – courgette and tomato are a winning combination 🙂


  2. Looks delicious! I love chickpeas : )


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