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Spicy Layered Mediterranean Vegetables

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Layered mediterranean vegetables

This is also nice served as a main course.

Over the passed few weeks I’ve been experimenting with my new De Buyer Ultra Deluxe Mandolin that was sent to me by my friends at Nisbets. I love it!

I’ve been trying to come up with a few unique recipes for Easter when we will be having about twenty for dinner. My family isn’t at all religious so we use Easter as an excuse to have lots of friends and family around for a food and drink fueled get-together.

I made this layered vegetable dish for Sunday dinner and it will most certainly be on our Easter menu. It’s the perfect side dish for curry or a roast. I’ll be making lamb raan with it next time.

For best results, it is a good idea to use a mandolin for this recipe. You can’t get much better than the De Buyer, but Nisbets also supply others that work really well and are less expensive. You can find their complete range here.

This is another of the healthy dishes I have developed for my friends at Aldi UK.

Cooking vegetables

Slicing your vegetables with a mandolin will achieve better uniformity and they will cook better.

Cooking vegetables

Sautéing the onions, peppers, spices and herbs.

Preparing vegetables

Place the cooked vegetables at the bottom of a gratin dish.

Preparing vegetable dish

Layer the sliced vegetables on top.

Preparing vegetables.

Cover with the sliced tomatoes and olive oil mixture.

Prepared vegetables.

At the end of cooking, your dish should look like this and the veggies should be cooked through.

Prepared vegetables

All done!


Yield: 6

Spicy Layered Mediterranean Vegetables

Spicy Layered Mediterranean Vegetables
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 35 minutes


  • 2 onions
  • 1 tablespoon butter
  • 1 bay leaf
  • 1 sprig parsley
  • 2 sprigs thyme
  • 1/2 teaspoon cumin powder
  • 2 green chilli peppers - finely chopped
  • 2 each - red, yellow and green bell peppers
  • 1 aubergine
  • 2 marrows
  • 1 small swede
  • 20 cherry tomatoes - thinly sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic - minced
  • Salt and pepper to taste


  1. Preheat your oven to 135c (275f).
  2. Run the onion, peppers, aubergine, marrows and swede through a mandolin set to it's thinest setting.
  3. Melt the butter in a large frying pan over medium heat and toss in the onion, chillies, cumin, bell peppers, bay leaf, one sprig of the thyme and parsley.
  4. Sauté for about five minutes until the onions are soft and translucent and then remove the parsley, thyme and bay leaf.
  5. Transfer this mixture to a small gratin dish and then place the other vegetables in layers until the dish is full.
  6. Cover with the sliced tomatoes.
  7. Mix the olive oil with the minced garlic and the leaves from the remaining sprig of thyme and then spoon it over the vegetables.
  8. Place a piece of foil over the dish and crimp the edges tightly and place it in the oven to cook for two and a half hours.
  9. After this time, remove the foil and cook for another 45 minutes or until the vegetables are all cooked through and soft. The aubergine will take the most time. Don't rush this.
  10. Season with salt and pepper to taste and serve.

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Disclaimer: Aldi UK is a sponsor of my blog. I was paid to develop this recipe. All of the ingredients used were purchased from my local Aldi supermarket and as always, they worked perfectly.
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Thank you to Nisbets for supping the dishes shown in this recipe.

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