Italian vegetable bake

Italian vegetable bake

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 5 hrs - 6 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

A vibrant dish for slow cookers, layer summery courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
274
protein
14g
carbs
31g
fat
10g
saturates
6g
fibre
4g
sugar
8g
salt
0.9g

Ingredients

  • 4 garlic cloves, 3 crushed, 1 left whole
  • 400g can chopped tomatoes
  • bunch oregano, leaves chopped
  • large pinch chilli flakes
  • about 300g/11oz baby or normal aubergines, sliced
  • 2 courgettes, sliced
  • ½ large jar roasted red peppers
  • 3 beef tomatoes, sliced
  • bunch basil, torn (save a few leaves for sprinkling over)
  • small baguette, sliced and toasted
  • 2 x 125g balls mozzarella, torn
  • green salad, to serve

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Method

  1. Put the slow cooker onto the High or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables.
  2. Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning – the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs.
  3. Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.

Recipe from Good Food magazine, March 2012

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Comments

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nuttynix's picture

Not sure what we did wrong but tasted like a bland ratatouille with soggy bread!

lizwigg's picture

Made this tonight and can't say I was a fan, quite bland and as others have said, the bread was all soggy and horrible. Worth a try but I won't be making it again.

tinamcgreevy's picture

I followed this recipe to the letter. I don't know where I have gone wrong. It tastes delicious but it is like a soup with the most ridiculous amount of liquid. Definitely not what I expected!!

mugglewump's picture

Very easy to prepare and was delicious. Cheese melted onto the lid of the slow cooker as it was packed in so tight, but wasn't a big problem and it reduced in volume after cooking. Veggie friends loved it.

elektricia's picture
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Wonderful.

We did leave out the bread, and covered in Gouda (we're Dutch)

Would become a vegetarian for this!!!

secker's picture

Would leave out the bread and do a gratin topping instead, or maybe only put the top layer of bread in for the last bit / grill (and no middle bread). Otherwise, tasty, although I did use lots of salt and added sugar to the initial tomato sauce.

vintageabbie's picture

The flavours in this were delicious, unfortunately my slow cooker for two wasn't quite big enough to layer the ingredients up properly, but you can tell it would be even more amazing if I could have. Went down very well, but would serve with new potatoes next time as well as the salad.

algarve1983's picture

Will not be cooking this again. I cooked this for 5 hours but by the time we ate the bread was too soggy to eat and the veg were hard to distinguish from each other. It had a good spicy flavour but was just to mushy for my family. What a shame!

juliebahrain's picture
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Enjoyed the flavour but wasn't sure about the soggy bread.

cwest-'s picture
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This was so delicious. I made it in the oven as I was only making half the quantity, gas mark 5 for about an hour and a half and it was amazing!

I didn't have any tinned tomatoes, roasted peppers or chilli flakes so I used diluted tomato puree, fresh peppers and cajun seasoning instead and it was still wonderful. Doing it in the oven meant the mozzarella on the top went golden which was just perfect.

jillatkinson's picture
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Left this cooking while we took guests out for a drink - was a great hit with everyone. Will certainly use this recipe again.

clairesp10's picture
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I was disappointed - I have a slow cooker and was looking for a different vegetarian meal as most slow cooker recipes are for meat. This sounded perfect but I was disappointed - the flavour was a bit bland and the mozerella was overcooked.

kkulma's picture
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I baked it in 150oC for 90-100 minutes and it tasted great! I omitted canned tomatoes though, as I'm not a big fan of them. Simple and really tasty!

goldalowden's picture

you could always use a large casserole dish with a lid and cool on 120-140 for say 3 hours that's all I would do. Hope it helps. I've just made this for tea I hope it goes down a treat!

liza236's picture

Can I make this if I don't have a slow cooker? Maybe in the oven?
At what temperature would I then need to set the oven?

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