Harvest Vegetable Bake with Goat’s Cheese

Mabon recipes: A seasonal celebration of late summer veg, layered with warmth and flavour

As the wheel of the year turns and Mabon approaches, our kitchens become places of balance and abundance. The Autumn Equinox invites us to give thanks for the harvest, to gather what’s ripe and ready, and to savour the last glow of summer with food that fills both belly and spirit.

This Harvest Vegetable Bake with Goat’s Cheese is a comforting, golden-topped dish that transforms end-of-summer ingredients—like courgettes, red onions, and peppers—into something worthy of your Mabon table. It’s wholesome, rich with Earth’s gifts, and perfect for sharing with those you hold dear.

Whether you serve it for a feast or as a quiet moment of gratitude, this is one of those Mabon recipes that feels truly magical.

Why This Dish Suits Mabon

In the UK, Mabon falls at a time when courgettes, aubergines, peppers and tomatoes are still plentiful—often the last flush before the cold begins. Traditionally, this sabbat honours balance, the light and dark in equal parts. And what better way to mark that than with a dish that balances rich, earthy veg and creamy goat’s cheese under a golden crown of courgette slices?

This bake combines the late-summer warmth of the Fire element (from peppers and smoked paprika) with grounding Earth energy (rooted in courgettes and goat’s cheese), making it a lovely ritual offering—or just something nourishing to share after seasonal work in the garden or wild gathering.

Ingredients

For the vegetable base:

• 4 tbsp olive oil

• 2 red onions, chopped

• 2 garlic cloves, finely chopped

• 2 aubergines, diced

• 2 red peppers, seeded and diced

• 1 tsp smoked paprika

• 2 tbsp balsamic vinegar

• 1 tsp soy sauce

• 500ml passata

For the topping:

• 200g soft young goat’s cheese

• 4 courgettes (a mix of green and yellow if you have them), thinly sliced

• A little olive oil and sea salt to finish

For the cheese sauce:

• 400ml milk

• 50g unsalted butter

• 50g plain flour

• 80g grated vegetarian parmesan-style cheese

• Salt and pepper, to taste

Method

1. Cook the vegetables:
Heat 1 tbsp of olive oil in a heavy pan. Gently cook the onions and garlic for 5 minutes. Add aubergine and pepper, cook for 4 more minutes, then stir in the smoked paprika. Add balsamic and soy, followed by passata. Simmer until glossy, then take off the heat. You can make this part a day or two ahead.

2. Make the cheese sauce:
Heat milk until steaming. In another pan, melt butter, stir in flour to make a paste, then slowly whisk in the milk. Cook gently for 2–3 minutes until thickened. Add grated cheese, stir, and season.

3. Assemble the dish:
Tip the vegetable base into a baking dish. Cover with cheese sauce, then crumble over the goat’s cheese. Arrange courgette slices on top in overlapping circles or spirals. Brush with olive oil, season with sea salt.

4. Bake & serve:
Bake at 220°C (200°C fan/gas 7) for 25–30 minutes, until the courgettes begin to brown and bubble. Let it rest for 20 minutes before serving—it will slice more cleanly and taste even better slightly warm.

Tips for Your Mabon Table

• Herbal boost: Add fresh thyme or rosemary to the vegetable mix for extra Earthy magic.

• Bread on the side: Serve with crusty bread or oatcakes for grounding.

• Make ahead: Assemble in the morning and bake just before guests arrive.

• Blessing idea: Before serving, take a moment to speak your gratitude into the food. “For what is gathered, for what is shared, may we be nourished.”

Final Thoughts

This harvest bake is one of my favourite Mabon recipes because it’s warming, filling, and deeply seasonal. It honours what we’ve grown, gathered, and nurtured—both in our gardens and in our lives.

However you celebrate the Autumn Equinox, may your table be full, your heart steady, and your season blessed.

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