Italian vegetable bake

Italian vegetable bake

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(15 ratings)

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

Easy

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
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Ingredients

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

    Oregano

    or-ee-gar-no

    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
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 2 courgettes, sliced
    Courgette

    Courgette

    corr-zjet

    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 tomatoes, sliced
  • bunch basil, torn (save a few leaves for sprinkling over)
    Basil

    Basil

    ba-zil

    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

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.

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Comments, questions and tips

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vintageabbie's picture
vintageabbie
8th Dec, 2012
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
21st Oct, 2012
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
20th Oct, 2012
3.05
Enjoyed the flavour but wasn't sure about the soggy bread.
cwest-
13th Oct, 2012
5.05
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
24th Sep, 2012
5.05
Left this cooking while we took guests out for a drink - was a great hit with everyone. Will certainly use this recipe again.
clairesp10
5th Jul, 2012
3.05
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
2nd Apr, 2012
4.05
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
27th Mar, 2012
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
3rd Mar, 2012
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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