RECIPE: Vegetarian Garlic Parmesan Veggie Bake

Feb 19, 2018Recipes

 This delicious, dietitian-approved vegetable bake will help you get more vegetables into your day. Combining parmesan cheese and day-old whole wheat bread to make breadcrumbs, this veggie dish that is sure to please even the pickiest of palettes!

RECIPE: Vegetarian Garlic Parmesan Veggie Bake 


4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large Portobello mushrooms, chopped
1 medium red onion, coarsely chopped
2 cloves garlic, minced
1 tbsp each olive oil or balsamic vinegar
1tbsp chopped fresh herbs, such as rosemary, basil, oregano or thyme
¼ tsp each salt and freshly ground black pepper
1 cup whole wheat bread crumbs
½ cup freshly grated Parmesan cheese
½ tsp dry thyme


Spray a 9×13 inch baking dish with cooking spray, or grease lightly with 1 tsp of olive oil.
Add tomatoes, zucchini, mushrooms, onion and garlic. Mix well using your hands. Add olive oil, vinegar, herbs, salt and pepper. Mix again to coat vegetables with dressing.

Roast, uncovered, at 425 F for 25 minutes. While vegetable are roasting, prepare topping. Combine bread crumbs, Parmesan cheese and thyme in a small bowl and mix well.

Remove vegetables from oven. Sprinkle crumb mixture evenly over vegetables. Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.

yield: 6 servings.

Meet Michelle

Welcome, I'm Michelle! I'm a TV and digital media registered dietitian and Asian cuisine content creator based out of Hamilton, ON Canada!


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