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Summer Veggie Bake with Walnuts

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Summer Veggie Bake with Walnuts

Summer Veggie Bake with Walnuts

Jessica Braider
This recipe is a great way to take advantage of summer's bounty. It’s wonderful hot out of the oven or even a few days later after the flavors have melded. Scramble recipe tester Gina Jermakowicz said, “I could not believe my son Tyler, who is 10, was eating it like he had not eaten for a week!! He did not pick out even one piece of eggplant or onion like he usually does.”
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings


  • 1 eggplant peeled and chopped
  • 1 zucchini chopped
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic peeled and chopped
  • 14 oz. stewed tomatoes with their liquid
  • 12 oz. marinated artichokes, with their liquid
  • 1 cup walnuts broken into large pieces
  • 2 Tbsp. fresh flat leaf parsley chopped
  • 1 Tbsp. fresh oregano or use extra parsley (optional)
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup grated Parmesan cheese or to taste


  • Preheat the oven to 400 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray and combine all of the ingredients, except the cheese, in the baking dish.
  • Bake it, covered, for 40 minutes.
  • Remove the cover, stir the vegetables, and bake it for 15 more minutes.
  • Remove it from the oven and top it with the cheese. Serve it immediately or refrigerate it for up to 3 days (the longer it sits, the better it tastes), or freeze it for up to 3 months.

Slow Cooker Directions

  • Drain the artichokes. Combine all ingredients except the cheese in the slow cooker. Cook on high for 4 - 6 hours or on low for 8 - 10 hours. Approximately 30 minutes before serving, top it with the Parmesan cheese (alternatively top it with the cheese just before serving). (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel and chop the eggplant and garlic, chop the zucchini, onion, bell pepper and parsley, break the walnuts into pieces, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add ¼ cup sliced black olives or capers to the vegetables before baking. Use freshly grated Parmesan or top it with feta cheese instead.
Tip: Marinated artichoke hearts make such a flavorful addition to so many dishes including pastas, omelets, roasted veggies, dips and as a pizza topping.
Nutritional Information Per Serving (% based upon daily values): Calories 266, Total Fat: 21g, 32%; Saturated Fat: 4g, 16.5%; Cholesterol: 3mg, 1%; Sodium: 326mg, 14%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 6g, 24.5%; Sugar: 7g; Protein: 7g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Potluck/Buffet, Slow Cooker, Summer, Vegetarian
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