Italian vegetable bake

Italian vegetable bake

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(13 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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laurawd
6th Oct, 2016
1.3
Tasty but like everyone else has said bread goes soggy and doesn't work.
christine56
24th Oct, 2015
1.3
Wouldn't cook it again - just layered vegetables really. Bread in middle is a big mistake - unpleasant soggy consistency.
KPeanuts123
30th Dec, 2014
0.05
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
21st Nov, 2014
2.55
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
14th Jan, 2014
Not sure what we did wrong but tasted like a bland ratatouille with soggy bread!
lizwigg
17th Dec, 2013
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
7th Oct, 2013
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
22nd Mar, 2013
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
elektricia
5th Mar, 2013
5.05
Wonderful. We did leave out the bread, and covered in Gouda (we're Dutch) Would become a vegetarian for this!!!
secker
24th Jan, 2013
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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Lindsiandpaul@b...
21st Oct, 2015
Can this be cooked on the low setting and how long would that take?
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