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Macedonian Bake Recipe

Looking for an easy Macedonian Bake recipe? Learn how to make Macedonian Bake using healthy ingredients.


Submitted by godeepdive

Makes 16 servings



Cooking time 20 minutes Preparation time 1 hour Baking Time 2 hours Makes 16 cups Ingredients ? 1 tbsp ( 15 mL) olive oil ? 2 large red or white onions ? 3 jalapeño peppers (optional) ? 4 sweet peppers, preferably 2 green and 2 yellow ? 3 celery stalks ? 1 tbsp ( 15mL) granulated sugar ? 2 tbsp ( 30 mL) paprika ? 2 tsp ( 10 mL) each of salt, freshly ground black pepper, dried leaf oregano and basil ? 28 oz ( 796-mL) can diced tomatoes ? 1 medium-size eggplant (optional) ? 8 parsnips, peeled ? 2 zucchini ? 4 carrots, peeled and sliced into 1/2-inch (1-cm) pieces ? 4 potatoes, cut into 1-inch (2.5-cm) pieces ? 1 lb ( 500 g) green or yellow beans, trimmed

Recipe Ingredients for Macedonian Bake

1 tbsp olive oil
2 large red or white onions
3 jalapeño peppers
4 sweet peppers
3 celery stalks
1 tbsp granulated sugar
2 tbsp paprika
2 tsp salt,
2 tsp black pepper,
2 tsp oregano
2 tsp basil
28 oz canned diced tomatoes
1 medium eggplant
4 cups parsnip
2 medium zucchini
4 large carrots
4 medium potatoes
1 lb green beans

Recipe Directions for Macedonian Bake

  1. Preparation:

  2. 1. To prepare sauce, heat oil in a very large heavy-bottomed saucepan set over medium heat. Coarsely chop onion and add. Sauté for 5 minutes. Meanwhile, seed jalapeño peppers and finely chop. Seed sweet peppers and cut into strips 1 inch (2.5 cm) wide. Thickly slice celery. When onions are soft, add peppers and celery. Reduce heat to low. Then, stir in sugar and seasonings. When well mixed, add canned tomatoes with juice. Simmer, uncovered over medium-to-low heat, stirring often, while preparing remaining vegetables, about 20 minutes.

  3. 2. Preheat oven to 350F (180C). Peel eggplant and cut into 1/2-inch (1-cm) cubes. Slice parsnips and zucchini lengthwise into strips, then cut into 2-inch (5-cm) pieces. Cut carrots and potatoes. Combine all but beans in a large turkey-size roasting pan or casserole that will hold at least 20 cups (5 L) or divide between 2 large pans. Pour hot tomato sauce over vegetables.

  4. 3. Cover pan with foil and bake in centre of preheated oven for 1 hour. Stir partway through. Add beans and continue cooking, uncovered and stirring occasionally, until vegetables are done as you like, from 30 to 45 more minutes. It's good served hot, at room temperature or even the next day. Refrigerated, it will keep well for at least 2 days. Freezing will soften the vegetables.

  5. Jazz it up

  6. Add sliced leeks, fennel or celeriac. Use a combination of dried herbs such as oregano, thyme and rosemary in place of oregano alone. For extra color, sprinkle with chopped fresh parsley, coriander or basil.

Categories

Main Dish

Nutrition Facts
Serving Size 295.5g
Amount Per Serving
Calories
129
Calories from Fat
14
% Daily Value*
Total Fat
1.6g
2%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
322mg
13%
Potassium
853mg
24%
Total Carbohydrates
27.3g
9%
Dietary Fiber
7.9g
32%
Sugars
9.0g
Protein
3.7g
Vitamin A 115% Vitamin C 165%
Calcium 6% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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