Easy Veggie Bake #SUNDAYSUPPER

Do you have trouble getting your family to eat veggies? If so, try slathering them in pasta sauce and lots of cheese. They’ll gobble it up.

confessions of a cooking diva

Roasting vegetables is my favorite way to cook them. I cook my asparagus and brussel sprouts that way. This easy veggie bake kicks roasting up a notch when we add pasta sauce and lots of cheese.

My husband was not totally on board with an all veggie dinner but…he loved it and I mean he LOVED it. He was even telling people at work about this dish. Nothing better than having your husband rave about meals you make.

easy veggie bake - vegetables

For this Veggie Bake I used 1 eggplant, 1 yellow squash, 1 zucchini and two tomatoes. I thinly sliced each one and layered them on top of each other in a 9×13 baking dish. I started with the zucchini, then the tomatoes, squash and finished with the eggplant. I seasoned each layer with salt and pepper. You want to be sure and season your veggies to enhance their flavor. My favorite part was when I poured a jar of pasta sauce over all the veggies. I used Hunt’s traditional sauce, but you can use any kind you like. Then you bake it for 45 minutes.

The smell of this dish baking is beyond words. The combination of the vegetables roasting in pasta sauce is so fragrant and makes your mouth water. After the 45 minutes is up add 8 basil leaves over the veggies and sprinkle with parmesan cheese. Next, add thinly sliced mozzarella cheese and bake for another 20 minutes or until brown and bubbly.

easy veggie bake 3

This is a very simple dish to put together, but is a bit time intensive due to the cooking time, but worth every minute.



Easy Veggie Bake #SSM
Prep time
Cook time
Total time
Serves: 6
  • 1 medium zucchini
  • 2 large tomatoes
  • 1 medium yellow squash
  • 1 small eggplant
  • salt and pepper
  • 24 oz. jar of pasta sauce
  • 8 fresh basil leaves
  • 2 tbsp. Parmesan cheese, grated
  • 8 oz. mozzarella cheese, sliced
  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.
  2. Thinly slice all the vegetables.
  3. Layer all the zucchini along the bottom of the baking dish. Lightly sprinkle with salt and pepper.
  4. Layer the tomatoes on top of the zucchini. Lightly sprinkle with salt and pepper.
  5. Layer the squash on top of the tomatoes. Lightly sprinkle with salt and pepper.
  6. Layer the eggplant on top of the squash. Lightly sprinkle with salt and pepper.
  7. Cover the vegetables with pasta sauce and bake for 45 minutes.
  8. After the 45 minutes top the dish with the basil leaves, parmesan cheese and finish with the mozzarella cheese. Bake for 20 minutes or until brown and bubbly.

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  1. All I can say is that I am drooling!! This will be perfect to serve Christmas Eve to my vegetarian sister while we enjoy our traditional ham, and I think it will be great as our side dish! Thank you!

  2. I’m not the best when it comes to cooking veggies but this I can do! I love roasting veggies and it’s brilliant to do so with tomato sauce and cheese. I love how comforting and satisfying this looks!

  3. Oh, boy, this looks scrumptious! The hubby needs his meat, but I think this would make an excellent side dish, too 🙂

  4. You used so many of my favorite veggies in this dish. You can’t wrong with all that cheesy deliciousness!

  5. I love that you used more than just eggplant.

  6. My all time favourite way to cook veggies! Missing good brussels sprouts here so far too

  7. Nothing gets better than veggies and cheese for dinner! Looks fabulous and can’t wait to try it.

  8. A perfect meatless meal!!

  9. If it tastes good, veggies are easy to eat so I’m glad you convinced your spouse. Thanks for participating this week!

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