I layered sun-ripened tomatoes, paper-thin potatoes and tangy Romano into a Mediterranean Veggie Bake that conceals a clever trick and one secret ingredient you will be curious about.

Jump to Recipe

I never planned to make something that felt at once simple and a little showy, but this Italian Vegetable Casserole did that to me. It’s all about thinly sliced potatoes layered with a sharp sprinkle of Romano cheese, they somehow turn into golden, slightly crisp edges that folks fight over.

It reads like a Mediterranean Veggie Bake on paper, yet it sneaks up on you with depth and a kinda grown up flavor that still feels honest. I bring it to casual dinners and sometimes to parties when I want people to actually ask for the recipe.

Ingredients

Print Recipe (No Advertisments)

Potatoes: starchy creamy when roasted good fiber and potassium not too sweet.
Tomatoes: juicy bright acidity that cuts richness provides vitamin C and antioxidants.
Romano cheese: salty nutty punch adds protein and umami melts into golden bits.
Olive oil: fruity heart healthy fats helps caramelize veg brings flavor.
Garlic: pungent aromatic boosts savory depth offers anti inflammatory compounds.
Basil: it’s bright peppery sweet herb fresh leaves lift the bake with aroma.
Breadcrumbs: crunchy topping option adds texture and absorbs juices not required.
Onion: sweet sharpness when roasted adds carbs and flavor softens beautifully.
Parsley: bright finishing herb little calories but fresh grassy note optional.

Ingredient Quantities

2 lb potatoes (Yukon Gold or Russet) about 4 medium, thinly sliced

1 1/2 lb ripe tomatoes (Roma or plum) about 4–5, thinly sliced

1 cup grated Romano cheese (about 4 oz)

1 small yellow onion, thinly sliced

3 cloves garlic, minced

3 tbsp extra virgin olive oil

1/2 cup fresh basil leaves, loosely packed, torn

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup plain breadcrumbs or panko (for topping, optional)

2 tbsp chopped fresh parsley (optional, for finishing)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish or a similar sized ovenproof pan, set aside.

2. Thinly slice 2 lb potatoes (Yukon Gold or Russet) and 1 1/2 lb tomatoes (Roma or plum) about 1/8 inch thick, use a mandoline or sharp knife, and pat tomato slices dry with paper towels so the bake isnt soggy.

3. If you want the potatoes to cook faster and more evenly, parboil the slices 4-6 minutes in salted water, drain and pat dry, otherwise you can skip this step it’s fine either way.

4. Toss 1 small thinly sliced yellow onion and 3 minced garlic cloves with 3 tbsp extra virgin olive oil (reserve 1 tbsp if you plan to use breadcrumbs), 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so they get a light coating.

5. Arrange the first layer of potato slices in the dish, season lightly with a pinch of salt and pepper, add a layer of tomato slices, scatter some of the onion/garlic mixture, tear and sprinkle some of the 1/2 cup fresh basil leaves and sprinkle about 1/3 of the 1 cup grated Romano cheese, repeat layers (potato, tomato, onion/garlic, basil, Romano) until ingredients are used finishing with a generous dusting of the remaining Romano on top.

6. If using breadcrumbs, mix 1/2 cup plain breadcrumbs or panko with the reserved 1 tbsp olive oil (and a pinch of salt) and sprinkle evenly over the top for crunch, otherwise you can skip them or press a little extra Romano on top.

7. Cover the dish tightly with foil and bake for about 40 minutes, then remove foil and bake another 10-15 minutes until potatoes are tender and top is golden; you can broil 1-2 minutes at the end if you want extra browning but watch it closely so it doesnt burn.

8. Let the casserole rest 8-10 minutes so it firms up, then scatter 2 tbsp chopped fresh parsley and a few extra torn basil leaves on top, slice and serve warm with a drizzle of extra virgin olive oil if you like.

9. Tips: slices dont have to be perfect, taste for salt before serving, russet will give fluffier potatoes while Yukon gold stays creamier, and patting tomatoes dry plus the optional parboil are the two best tricks to avoid a watery bake.

Equipment Needed

1. 9×13 inch baking dish or similar ovenproof pan
2. Mandoline or a really sharp chef’s knife
3. Cutting board (big enough for potatoes and tomatoes)
4. Large pot for optional parboil and a colander to drain
5. Mixing bowl and a spoon or tongs to toss the onion, garlic and oil
6. Measuring spoons and measuring cup
7. Box grater for the Romano cheese
8. Paper towels to pat the tomato slices dry
9. Aluminum foil and oven mitts for baking and finishing

FAQ

How long and what temp should I bake this at? Preheat oven to 375°F (190°C). Cover and bake about 40 to 50 minutes until the potatoes are tender, then uncover and bake another 10 to 15 minutes so the top gets golden, or put under the broiler for a couple minutes if you want extra browning. If your slices are thinner they may cook faster so check early.

Can I make it ahead of time? Yes you can assemble it up to 24 hours ahead, cover and keep it in the fridge. Let it sit at room temp about 20 to 30 minutes before baking so it heats evenly, then bake as directed. Or totally bake it, cool, refrigerate and reheat later.

How do I keep it from getting soggy? Salt the tomato slices lightly and let them sit on a paper towel for 10 minutes, then blot off excess juice. Slice the potatoes thin and even so they cook through, dont overcrowd the dish, and finish uncovered so moisture can escape. Breadcrumbs or extra cheese on top help absorb juices too.

Can I swap ingredients or add other veggies? Sure, Romano can be swapped for Parmesan or Pecorino, basil for parsley or oregano for more punch. You can add thin slices of zucchini or eggplant but they might add extra moisture so pat them dry first. Use olive oil and garlic the same way, it still works great.

Is this recipe gluten free? The core recipe is gluten free if you skip the breadcrumbs or use gluten free crumbs. Check that your grated cheese and any store bought crumbs are labeled gluten free to be safe.

How should I store and reheat leftovers or can I freeze it? Store leftovers covered in the fridge for 3 to 4 days. Reheat in a 350°F oven until warmed through about 15 to 20 minutes, covered at first to keep moisture then uncover to crisp the top. You can freeze a fully baked casserole for up to 2 months, thaw overnight and reheat in the oven 30 to 40 minutes.

Easy Vegetable Bake Recipe: Italian Substitutions and Variations

Potatoes (Yukon Gold or Russet), swap with sweet potatoes, slice them thinner and watch bake time cause they cook faster; or use small fingerling or new potatoes for a slightly creamier texture and almost the same cook time.
Tomatoes (Roma or plum), use vine ripe tomatoes or halved cherry tomatoes for more sweetness; canned San Marzano works too but drain and pat dry so the dish does not get soggy.
Romano cheese, substitute with Parmesan, Pecorino Romano or Asiago for a similar salty, nutty bite that melts well.
Breadcrumbs or panko topping, switch to crushed crackers or cornflakes for crunch, or skip them and add extra grated cheese or chopped toasted almonds for texture instead.

Pro Tips

– Pat and salt your tomato slices a bit ahead of time, then blot them dry again. It really cuts down on sogginess and makes the tomato flavor pop, especially if theyre very juicy.

– Speed up and even out potato cooking by parboiling or microwaving the slices a few minutes, then dry them well. If you skip that, slice thinner or expect longer bake time so the centers arent gummy.

– Season as you build it. A light sprinkle of salt and pepper on each potato layer and a little Romano between layers keeps the middle from tasting bland. If your tomatoes are sharp, a tiny pinch of sugar mellows the acidity.

– For a crunchy, golden top mix the breadcrumbs or panko with the reserved oil or a bit of melted butter and extra Romano, press it on top and give it a very short broil at the end while watching close. Let the casserole rest about 8 to 10 minutes before slicing so it holds together.

Easy Vegetable Bake Recipe: Italian

Recipe by Jot Punji

0.0 from 0 votes

I layered sun-ripened tomatoes, paper-thin potatoes and tangy Romano into a Mediterranean Veggie Bake that conceals a clever trick and one secret ingredient you will be curious about.

Servings

servings

Calories

303

kcal

Equipment: 1. 9×13 inch baking dish or similar ovenproof pan
2. Mandoline or a really sharp chef’s knife
3. Cutting board (big enough for potatoes and tomatoes)
4. Large pot for optional parboil and a colander to drain
5. Mixing bowl and a spoon or tongs to toss the onion, garlic and oil
6. Measuring spoons and measuring cup
7. Box grater for the Romano cheese
8. Paper towels to pat the tomato slices dry
9. Aluminum foil and oven mitts for baking and finishing

Ingredients

2 lb potatoes (Yukon Gold or Russet) about 4 medium, thinly sliced
1 1/2 lb ripe tomatoes (Roma or plum) about 4–5, thinly sliced
1 cup grated Romano cheese (about 4 oz)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1/2 cup fresh basil leaves, loosely packed, torn
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup plain breadcrumbs or panko (for topping, optional)
2 tbsp chopped fresh parsley (optional, for finishing)

Directions

Preheat oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish or a similar sized ovenproof pan, set aside.
Thinly slice 2 lb potatoes (Yukon Gold or Russet) and 1 1/2 lb tomatoes (Roma or plum) about 1/8 inch thick, use a mandoline or sharp knife, and pat tomato slices dry with paper towels so the bake isnt soggy.
If you want the potatoes to cook faster and more evenly, parboil the slices 4-6 minutes in salted water, drain and pat dry, otherwise you can skip this step it's fine either way.
Toss 1 small thinly sliced yellow onion and 3 minced garlic cloves with 3 tbsp extra virgin olive oil (reserve 1 tbsp if you plan to use breadcrumbs), 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so they get a light coating.
Arrange the first layer of potato slices in the dish, season lightly with a pinch of salt and pepper, add a layer of tomato slices, scatter some of the onion/garlic mixture, tear and sprinkle some of the 1/2 cup fresh basil leaves and sprinkle about 1/3 of the 1 cup grated Romano cheese, repeat layers (potato, tomato, onion/garlic, basil, Romano) until ingredients are used finishing with a generous dusting of the remaining Romano on top.
If using breadcrumbs, mix 1/2 cup plain breadcrumbs or panko with the reserved 1 tbsp olive oil (and a pinch of salt) and sprinkle evenly over the top for crunch, otherwise you can skip them or press a little extra Romano on top.
Cover the dish tightly with foil and bake for about 40 minutes, then remove foil and bake another 10-15 minutes until potatoes are tender and top is golden; you can broil 1-2 minutes at the end if you want extra browning but watch it closely so it doesnt burn.
Let the casserole rest 8-10 minutes so it firms up, then scatter 2 tbsp chopped fresh parsley and a few extra torn basil leaves on top, slice and serve warm with a drizzle of extra virgin olive oil if you like.
Tips: slices dont have to be perfect, taste for salt before serving, russet will give fluffier potatoes while Yukon gold stays creamier, and patting tomatoes dry plus the optional parboil are the two best tricks to avoid a watery bake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.