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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.

Afiyet Olsun,

Ozlem

5.0 from 2 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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20 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

  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

  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.

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