Italian vegetable bake

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


Serves 6
A vibrant dish for slow cookers, layer summery courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal274
  • fat10g
  • saturates6g
  • carbs31g
  • sugars8g
  • fibre4g
  • protein14g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 garlic clove, 3 crushed, 1 left whole
  • 400g can chopped tomato
  • bunch oregano, leaves chopped



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • large pinch chilli flakes
  • about 300g/11oz baby or normal aubergines, sliced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgette, sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • ½ large jar roasted red peppers
  • 3 beef tomato, sliced
  • bunch basil, torn (save a few leaves for sprinkling over)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • small baguette, sliced and toasted
  • 2 x 125g balls mozzarella, torn
  • green salad, to serve


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (19)

laurawd's picture

Tasty but like everyone else has said bread goes soggy and doesn't work.

christine56's picture

Wouldn't cook it again - just layered vegetables really. Bread in middle is a big mistake - unpleasant soggy consistency.

KPeanuts123's picture

Not worth the effort.

Soggy bread (not good), overcooked Mozarella with the consistency of chewing gum(very bad), and very wet steamed vegetables.

I took the advice of another commenter, fished out the bread, and blitzed the leftovers into vegetable soup.

Wished I had read the comments before I made the recipe, I looked at the stars, and so thought I would make it, next time I will scroll down a bit further. If you're reading this, you are one step ahead of me.

vickr's picture

Was a little disappointed as previous posters were quite right about the soggy bread - I just couldn't enjoy it, even though the flavours were pretty good. However, I put it all in the blender, whizzed it up and with a little dilution it makes a tasty and thick (the bread effect!) soup, so not wasted.

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


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

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

cwest-'s picture

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

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

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

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?

Questions (1)'s picture

Can this be cooked on the low setting and how long would that take?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…