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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie Bahrain

  20 October 2012

  Julie Bahrain rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1977651/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.