This Baked Mediterranean Vegetables with Cheese and Creamy Dill Sauce dish is a colorful, flavor-packed casserole that brings together hearty vegetables, fragrant herbs, and rich cheeses in a warm, comforting bake. Eggplant, zucchini, and bell pepper are roasted in a spiced tomato and breadcrumb mixture, then topped with two types of cheese—Parmesan for depth and mozzarella for meltiness. Baked until golden and bubbly, this veggie-forward main or side dish is served with a refreshing yogurt-dill sauce that balances the richness and adds a cool, herby finish. It’s an ideal recipe for anyone looking for a satisfying vegetarian option that’s both hearty and nourishing, with plenty of Mediterranean flair.
Preparation Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Cuisine: Mediterranean / Vegetarian
Ingredients
Vegetables and Base
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1 eggplant, cubed
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2 zucchinis, sliced into rounds or half-moons
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1 bell pepper, chopped
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1 cup (240 ml) pureed tomatoes
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½ cup (60 g) breadcrumbs
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1 tsp Provencal herbs
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1 tsp garlic powder
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Salt, to taste
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Black pepper, to taste
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2 tbsp olive oil
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60 g (2 oz) Parmesan cheese, grated
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100 g (3.5 oz) pizza mozzarella, shredded
Creamy Dill Sauce
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½ cup (120 g) plain yogurt
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2 tbsp mayonnaise
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1 tbsp fresh dill, finely chopped
Optional for Serving
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Pickles
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Crusty bread
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Mixed greens salad
Step-by-Step Instructions
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Prep the Eggplant
Chop the eggplant into small cubes. Place them in a bowl of cold water with a pinch of salt. Let sit for 15 minutes to help reduce any bitterness. This step also helps the eggplant absorb less oil during baking. -
Prep the Zucchini and Bell Pepper
While the eggplant is soaking, slice the zucchinis into thin rounds or half-moons, and chop the bell pepper into small bite-sized pieces. -
Drain and Dry Eggplant
After soaking, drain the eggplant and pat the cubes dry with paper towels to remove excess moisture. -
Mix the Vegetables and Seasonings
In a large mixing bowl, combine the eggplant, zucchini, and bell pepper. Add the pureed tomatoes, breadcrumbs, Provencal herbs, garlic powder, salt, and pepper. Mix thoroughly to evenly coat the vegetables. -
Add Parmesan and Olive Oil
Stir in the grated Parmesan cheese and olive oil. This adds a rich, savory flavor and helps create a beautifully baked top layer. -
Bake the Vegetable Mixture
Preheat your oven to 200°C (400°F). Transfer the vegetable mixture to a greased or parchment-lined baking dish. Spread evenly and bake for 40 minutes. -
Top with Mozzarella and Finish Baking
After 40 minutes, remove the dish from the oven. Sprinkle shredded pizza mozzarella over the top. Return to the oven and bake for another 10 minutes, or until the cheese is golden and bubbling. -
Make the Dill Sauce
While the casserole finishes baking, prepare the sauce. In a small bowl, combine the yogurt, mayonnaise, and chopped dill. Stir until smooth and refrigerate until serving. -
Serve and Enjoy
Once the vegetables are baked and the cheese topping is golden, remove from the oven. Let rest for 5 minutes before serving. Plate with a dollop of dill sauce and optional pickles on the side.
Nutritional Information (per serving)
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Calories: 315
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Protein: 12g
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Carbohydrates: 20g
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Fat: 21g
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Fiber: 5g
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Sugar: 6g
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Sodium: 430mg
Origin and Popularity
This baked vegetable dish draws inspiration from Mediterranean and Provençal cuisine, where seasonal vegetables, aromatic herbs, and cheese are common staples. The use of eggplant, zucchini, and tomato echoes traditional dishes like ratatouille or briám, while the topping of cheese gives it a Western European twist. The dill yogurt sauce on the side adds a refreshing Balkan touch, reminiscent of tzatziki or Eastern European salad dressings. Its growing popularity lies in its simplicity, healthfulness, and bold flavors—all characteristics that make it a standout vegetarian option.
Reasons to Love This Recipe
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Vegetarian and Nourishing: Plant-based yet filling and protein-rich from the cheese and yogurt.
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Versatile Dish: Perfect as a main, side, or even as a filling for wraps or sandwiches.
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Flavor Explosion: Fresh herbs, garlic, and tomato give every bite a layered taste.
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Melty Cheese Finish: The mozzarella adds visual appeal and irresistible texture.
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Customizable: Works with seasonal vegetables or leftovers.
Health Benefits
This dish brings both comfort and health benefits to the table:
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Eggplant: High in fiber and antioxidants, especially nasunin, which supports brain health.
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Zucchini: Low-calorie, hydrating, and rich in vitamins A and C.
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Bell Pepper: A powerful source of vitamin C and beta-carotene.
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Tomato Puree: Packed with lycopene, an antioxidant linked to heart health.
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Dill and Garlic: Natural anti-inflammatory and antimicrobial properties.
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Yogurt: A probiotic-rich ingredient supporting gut health.
Serving Suggestions
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As a Main Course: Pair with a green salad and warm bread for a full vegetarian meal.
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With Grilled Meats: Works beautifully as a side to chicken, lamb, or pork.
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In Wraps: Use the leftovers inside pita or flatbread with fresh greens and dill sauce.
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Buffet or Brunch Table: Serve warm or at room temperature with olives and cheese platters.
Cooking Tips
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Soak the Eggplant: Always soak and dry for the best texture and reduced bitterness.
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Add Mozzarella at the End: This keeps it melty and prevents burning.
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Customize the Seasoning: Add chili flakes for spice, or smoked paprika for depth.
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Use Fresh Herbs: Fresh dill and basil elevate the flavor far beyond dried alternatives.
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Let it Rest: Allow to cool slightly for clean slicing and richer flavor.
Variations
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Add Chickpeas or Beans: For extra protein and a hearty feel.
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Make It Vegan: Use vegan cheese and plant-based yogurt and mayo alternatives.
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Swap the Veggies: Try adding mushrooms, cherry tomatoes, or spinach.
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Add Grains: Mix in cooked bulgur, quinoa, or couscous for a grain-vegetable casserole.
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Top with Nuts: Toasted pine nuts or walnuts add crunch and richness.
Conclusion
This Baked Mediterranean Vegetables with Cheese and Creamy Dill Sauce is a warm, vibrant dish that delivers in both comfort and flavor. With tender roasted vegetables coated in herbs and tomato, topped with cheesy goodness, and complemented by a cooling herb sauce, it’s a celebration of simple ingredients turned into something extraordinary. Whether you serve it as the centerpiece of your vegetarian dinner or a colorful side dish for your next get-together, this dish offers balance, beauty, and bold Mediterranean flavor. Add a loaf of fresh bread and a few pickles, and you’ve got a meal everyone will remember.
Frequently Asked Questions
1. Can I use canned tomatoes instead of pureed?
Yes. Just blend canned tomatoes or use passata as a substitute.
2. Can I prepare this in advance?
Absolutely. Assemble and refrigerate, then bake just before serving.
3. How do I make this dish vegan?
Use vegan cheese and swap the yogurt and mayo for plant-based versions.
4. Can I add meat?
Yes, cooked ground turkey, chicken, or sausage can be added for extra protein.
5. Is it good cold?
Yes. It makes a great next-day lunch or picnic item served chilled.
6. Can I freeze it?
It freezes well before adding mozzarella. Reheat and then top with cheese.
7. What breadcrumbs are best?
Plain or herbed, preferably fresh. For gluten-free, use almond flour or GF breadcrumbs.
8. Can I make it spicier?
Yes! Add chili flakes, fresh chili, or harissa to the tomato mixture.
9. Can I omit the dill sauce?
You can serve it without, but the sauce adds a cooling balance to the rich bake.
10. What baking dish should I use?
An 8×8 inch (20×20 cm) dish works well. Any medium oven-safe ceramic or glass dish is ideal.