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Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce - Firin Sebze

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce – Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand; zucchini (courgettes), peppers, onions, peas, carrots, beetroots, aubergines, beans, potatoes especially work well. In Turkish cuisine, we use tomato based sauces a lot in our casseroles, stews and baked dishes; you can use juicy, ripe tomatoes when they are in season. If you can’t get hold of ripe tomatoes, a good quality canned chopped tomatoes also work very well.

For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.

You can prepare this dish ahead of time and keep in the fridge or freezer. If left in fridge, reheat at the preheated oven at 200 C / 400 F for 15 – 20 minutes. If kept in freezer, reheat at the same temperature for about 30 minutes.

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

I hope this delicious baked vegetables with olive oil inspires for easy, healthy, delicious home cooked meals for you all.

I love wholesome, delicious Turkish cuisine; it is based on seasonal produce and offers a lot of options for vegetarian and vegan diets too. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % off via GBPublishing at this link, and delivered worldwide including the US.

Afiyet Olsun,

Ozlem

5.0 from 10 reviews
Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze
 
This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand. You can also prepare this gluten-free dish ahead of time and serve as part of mezze spread, or as a side to pasta and grills- Afiyet Olsun!
Author:
Recipe type: Baked vegetables in olive oil with tomato sauce; easy, delicious and gluten-free
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 3 medium zucchini (courgettes), quartered and sliced (about ½ cm, 0.20”)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Red, green and yellow bell peppers (or pointy peppers), deseeded and sliced in small chunks
  • 4 ripe tomatoes cut in small chunks or 1 can of 400 gr/14 oz. canned chopped tomatoes
  • 10 ml/ 2 tbsp. olive oil
  • 8 fl oz. / 1 cup water
  • 10 ml / 2 tsp. oregano
  • Sea salt and ground black pepper to your taste
Instructions
  1. Pre-heat oven to 200 C / 400 F
  2. Combine sliced zucchini (courgettes), peppers, onions and garlic on a baking tray.
  3. Pour in the olive oil and mix with the vegetables well.
  4. Stir in the chopped tomatoes or canned chopped tomatoes, combine well.
  5. Pour in the water.
  6. Stir in the oregano and season with salt and freshly ground black pepper. Combine well.
  7. Bake in the preheated oven (200 C/ 400 F), uncovered for 20 minutes.
  8. After 20 minutes, give the vegetables a good mix and bake for a further 20 minutes, until they start to chargrill at edges.
  9. Serve hot as part of a mezze spread or as a side to pasta and grills.
Notes
For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.
 

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46 Responses to Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

  1. senior dogs abroad November 10, 2014 at 2:54 pm #

    Dearest Özlem, Since I do most of the cooking, I love recipes like this – easy, tasty and healthy. Thanks so much for what I’m sure is another winner. Take care ve ailene selam söyle, öptüm. J

    • Ozlem Warren November 10, 2014 at 8:43 pm #

      Merhaba dear Jolee, many thanks : ) It is always so wonderful to get your seal of approval and kind words, cok tesekkurler; this one is one of our easy, to go dishes; Afiyet olsun and may I say, see you soon!:) Cok Sevgiler, Ozlem

      • Sandy October 3, 2020 at 5:30 pm #

        I’ve been on a veggie kick trying a lot of different recipes and this was my favorite. It came out amazing! I only had a can of peeled tomatoes so I sliced them up and instead of water I used the sauce that was left in the can. Now I just wish there was more left over!

  2. Peri's Spice Ladle November 11, 2014 at 6:00 am #

    Lovely medley of colors and textures, dear Ozlem. We all need such hearty recipes, especially for weeknight dinners. xxPeri.

    • Ozlem Warren November 12, 2014 at 11:14 am #

      I feel the same Peri, the ease of prepping and having a chance to use whatever veg in hand is very appealing, glad you enjoyed it 🙂 Ozlem xx

  3. MyKabulKitchen November 11, 2014 at 4:47 pm #

    What a beautiful vegetable medley, love how easy it is 🙂

    • Ozlem Warren November 12, 2014 at 11:14 am #

      Merhaba my Kabul Kitchen, many thanks : )

  4. Phil in the Kitchen November 16, 2014 at 12:10 am #

    Perfect sunny food to cheer up a wet and dark autumn.

    • Ozlem Warren November 18, 2014 at 11:31 am #

      Many thanks Phil, feel the same, it is autumn sunshine on a plate : )

  5. Lowrie January 17, 2015 at 11:41 pm #

    I made this dish with dinner tonight, and it was a huge success! …My first Turkish dish!! Yay!!! We both loved it. Now I’m ready to try another!! Thanks for the recipes and your encouragement!!

    • Ozlem Warren January 18, 2015 at 5:54 pm #

      So very glad to hear it dear Lowrie, super news : ) Thanks so much for trying out, my best to you both!:) xx

  6. Willow Raevynwood August 3, 2016 at 4:03 pm #

    This looks delicious. I plan to make it and divide it up for work lunches in the future. I’ll probably top it off with some baked tofu or chicken flavored seitan.

  7. Jennifer August 10, 2016 at 11:03 pm #

    If you add chickpeas, how should they be cooked?

    • Ozlem Warren August 11, 2016 at 7:51 pm #

      Merhaba Jennifer, I use precooked chickpeas in cans (you need to drain its water and rinse), they work really well. Hope you enjoy it, afiyet olsun, Ozlem

    • Mick Glover April 12, 2019 at 12:38 pm #

      Get them ready cooked in a jar as here in Benicassim, Spain. I added a chill from our neighbours camping pitch, just enough piquancy. I used tomate frito receta artesana, laced with sugar, sweet. Wow the sauce and flavours of the mixed vegetables are great right now.

      • Ozlem Warren April 12, 2019 at 4:39 pm #

        Merhaba Mick,
        So delighted to hear it; sounds like great flavour combinations there with a touch of chili, afiyet olsun! Ozlem

  8. Holz February 21, 2017 at 1:53 pm #

    Again one of your fantastic vegetarian dishes! When it came on the table, I could not wait to start eating.
    Such a dish with a good white bread ( ekmek) is enough for me and I don’t miss any meat!

    Gustav

    • Ozlem Warren February 22, 2017 at 11:59 am #

      Merhaba Gustav, many thanks! I feel the same and loved this vegetarian dish, so glad you enjoyed it too!

  9. david brierley June 30, 2017 at 5:21 pm #

    Thank you so much for introducing me to turkish cuisine, I made this recipe for the first time it was delicious, and I look forward to introducing your turkish recipes into my dailly meals.

    • Ozlem Warren June 30, 2017 at 9:43 pm #

      So glad you’re enjoying Turkish cuisine David, thank you for your kind note.

  10. Donna K. October 2, 2017 at 1:39 pm #

    Can you use fresh oregano? How much should I use?

    • Ozlem Warren October 2, 2017 at 3:15 pm #

      Hi Donna, yes you can – I love oregano and use generously, so it’s a personal taste. For fresh oregano, I would use a small handful, roughly chopped – 1-2 tablespoons, hope you enjoy it.

  11. Dionne February 2, 2018 at 5:26 am #

    I .made this dish last night and it was absolutely delicious. Everyone loved it even the fussy eaters!
    I am looking forward to cooking more of you’re delicious recipes.

    • Ozlem Warren February 7, 2018 at 5:16 pm #

      So delighted to hear it Dioenne, afiyet olsun! Just to let you know, many wholesome, delicious recipes at my cookery book, Ozlem’s Turkish Table too – which can be ordered at this link – I am signing all the pre-order copies! and pre-orders are on 10 % discount https://www.gbpublishing.co.uk/product-page/ozlem-s-turkish-table-hardback
      Afiyet Olsun, Ozlem

  12. Sally White August 16, 2018 at 8:31 pm #

    Hi Ozlem,
    I am new to Turkish cuisine, but want to make this baked zucchini dish for my new sister in law, who is from Turkey. If i make it Friday and cook it, can i serve it cold on Saturday, and if so would i need to reheat it first, or serve it straight from the fridge? I am trying three other Turkish recipes too. Excited to try new cuisine.

    • Ozlem Warren August 19, 2018 at 2:55 pm #

      Merhaba dear Sally, thank you for your note, apologies for my late reply, i had a busy few days as I was hosting my Turkish supper clubs here in England – this lovely dish is best either warm or room temp; you can prep ahead of time and then bring top room temp the next day or warm up gently. Hope you all enjoyed it, Afiyet olsun, Ozlem x

  13. Chantelle May 5, 2019 at 8:23 am #

    Hello! Should the oven be on bake or fanforced? I’ve been baking for 20mins so far and there is still a lot of water in the bottom of the pan. It smells great!

    • Ozlem Warren May 5, 2019 at 3:10 pm #

      Merhaba; 40 mins of baking should normally be enough, if courgette/ zucchini on the bigger side, sometimes it needs a bit longer baking time, perhaps another 10 mins or so – glad it smells delicious!

  14. Gill reed August 11, 2019 at 1:57 pm #

    I am making it tomorrow sounds delicious, and easy to prepare,let you know how it turns out ,

    • Ozlem Warren August 11, 2019 at 4:04 pm #

      Afiyet Olsun dear Gill, thank you for your note – we love this easy vegetarian dish, hope you enjoyed it too, Ozlem

    • Gill reed August 13, 2019 at 1:10 pm #

      Fantastic made double lot so my son who is vegan like me ,will enjoy please more recipe like that one so easy to make thankyou

  15. Vergel Tan October 20, 2019 at 1:27 am #

    Greetings –
    I made this dish today.
    Very easy to make, absolutely delicious, and healthy!
    Recipe is definitely a keeper and will include it in my regular veggie rotation dishes.
    Thank you.

    • Ozlem Warren October 20, 2019 at 4:00 pm #

      Merhaha,
      So delighted to hear you enjoyed this recipe – I love the ease of preparation and how healthy it is too – Afiyet Olsun.

      Just to let you know many more healthy, delicious vegetarian Turkish recipes are included at my cookery book, Ozlem’s Turkish Table – signed copies available at this link and delivered worldwide, if interested :

      https://www.gbpublishing.co.uk/shop-ozlemsturkishtable

      Afiyet Olsun, Ozlem

  16. Russ July 1, 2020 at 4:32 pm #

    This is another dish that we love. So easy to make and very adaptable. I have been tossing in whatever vegetables I have handy (eggplant, mushrooms, carrots). Occasionally, I change the spicing a little by adding preserved lemon and mint at the end as well as a bit of cumin. Including the chickpeas works great too. Thanks for another winning recipe.

    • Ozlem Warren July 1, 2020 at 5:20 pm #

      Many thanks for your kind note; so glad you are enjoying this; I love how versatile it is too – like you, I tend to add cooked chickpeas and cannelini beans sometimes for a more substantial meal; preserved lemon is a lovely idea! Many thanks, afiyet olsun, Ozlem

  17. Laura October 28, 2020 at 9:26 am #

    This is such a delicious recipe, and so easy to make! Perfect after a busy day. Thank you so much for sharing!

    • Ozlem Warren October 28, 2020 at 12:09 pm #

      Merhaba Laura, so glad you enjoyed this dish, Afiyet Olsun! Ozlem

  18. Christie Vinson March 25, 2021 at 10:52 pm #

    I was looking for a side dish/ topping for perogies. We had zucchini, peppers and onions and this recipe popped up in the search. I’m so happy to have found it! It was delicious and easy and I already had all the ingredients. Will definitely play with this recipe for other meals.

    • Ozlem Warren March 26, 2021 at 3:03 pm #

      Merhaba Christie,

      So glad you enjoyed this – a lovely, versatile vegetarian dish – thank you and afiyet olsun, Ozlem

  19. Jess April 28, 2021 at 4:31 pm #

    So good! I use this with pasta and it is good with so many different vegetables. I like to put aubergine in as well as what’s listed here! Thanks for a regular recipe in this house.

    • Ozlem Warren April 29, 2021 at 3:32 pm #

      Merhaba Jess,

      So delighted to hear you enjoyed this delicious vegetable traybake – it’s so versatile isn’t it, aubergine works great here too. many thanks and afifet olsun, Ozlem

  20. Vicki Lou Hudson August 11, 2021 at 11:09 pm #

    Ozlem jon, this is a delicious mix of summer time veggies. Thanks for posting!

    • Ozlem Warren August 27, 2021 at 9:45 am #

      Thank you Vicki for your kind note, delighted you enjoy this delicious vegetable meal, afiyet olsun, Ozlem

  21. Anne Marie March 4, 2022 at 8:55 am #

    This was so easy and refreshing. I love that it can be pre-made and served at room temperature – perfect for Aussie barbeques. Thank you, and I can’t wait to try making those walnut stuffed apricots and the semolina orange cake!

    • Ozlem Warren March 4, 2022 at 2:47 pm #

      Merhaba dear Anne Marie,

      Many thanks for your kind note – delighted to hear you enjoyed my recipe -indeed it is a verstaile and delicious dish! Afiyet Olsun, Ozlem

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