Baked Vegetable Medley Recipe

Enjoy regularly as a heart healthy meatless meal or as an accompaniment to grilled fish or chicken.


Prep Time

25 minutes

Cooking Time

45 minutes



Recipe Ingredients

  • 2 medium  brinjals (+- 500 g), sliced thinly into rounds
  • 5ml  SPAR olive oil
  • 250g  sliced button mushrooms
  • 2  garlic cloves, slivered
  • 1 pouch  SPAR Freshline Butternut (250g)
  • 2 medium  sweet potatoes, peeled and thinly sliced into rounds
  • 350g tray SPAR Freshline baby marrows, trimmed and sliced lengthwise into quarters
  • ½ of each  SPAR Freshline rainbow peppers, sliced into thin strips
  • 1x 350g   SPAR Freshline leek, thinly sliced (trim off the green leaves)
  • 410g can SPAR Tomato and Onion mix
  • 1  vegetable stock cube or liquid concentrate sachet


  • 20ml dried basil or 60ml finely chopped fresh
  • 50g finely grated Parmesan cheese
  • 125ml fresh breadcrumbs (30g)

Recipe Method

  1. Preheat oven to 220 °C.
  2. Prepare all the vegetables and have them ready-sliced for assembly.
  3. Place the brinjal slices in a colander; sprinkle lightly with salt and set aside for 5 minutes. Rinse under running tap water and lightly pat dry using paper towel.
  4. Heat the oil in a SPAR Good Living non-stick pan, and brown the brinjal and mushrooms together, shaking the pan often over medium heat. Briefly toss in the garlic.
  5. Layer all the vegetables, incorporating with the crumbled stock cube/concentrate stirred into the tomato and onion mix.
  6. Cover and bake for 30 minutes. Remove lid and continue baking open for 10 minutes further.
  7. Meanwhile combine the topping ingredients.  Increase oven setting to Grill.
  8. Sprinkle the topping over the cooked vegetables, and grill briefly until crisp and browned.
  9. Set the bake aside for 5 minutes to settle before serving.

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