Italian vegetable bake

Latest comments and suggestions

• Isabel

  03 March 2012

  Isabel commented on this recipe

  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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• Golda Lowden

  27 March 2012

  Golda Lowden commented on this recipe

  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!

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• Kasia

  02 April 2012

  Kasia rated and commented on this recipe

  

  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!

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• clairesp

  05 July 2012

  clairesp rated and commented on this recipe

  

  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.

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• Jill Atkinson

  24 September 2012

  Jill Atkinson rated and commented on this recipe

  

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

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• CWest

  13 October 2012

  CWest rated and commented on this recipe

  

  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.

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• Julie Bahrain

  20 October 2012

  Julie Bahrain rated and commented on this recipe

  

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

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• Linda

  21 October 2012

  Linda commented on this recipe

  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!

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• vintageabbie

  08 December 2012

  vintageabbie commented on this recipe

  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.

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• Shez

  24 January 2013

  Shez commented on this recipe

  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.

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• Elektricia

  05 March 2013

  Elektricia rated and commented on this recipe

  

  Wonderful. We did leave out the bread, and covered in Gouda (we're Dutch) Would become a vegetarian for this!!!

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• Maggie Bointon

  22 March 2013

  Maggie Bointon commented on this recipe

  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.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 5 hrs - 6 hrs 30 mins

Vegetarian, Low-fat

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

PER SERVING

274 kcalories, protein 14g, carbohydrate 31g, fat 10 g, saturated fat 6g, fibre 4g, sugar 8g, salt 0.9 g

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