Italian vegetable bake

Italian vegetable bake

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(15 ratings)

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
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  • 4 garlic cloves, 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 courgettes, sliced



    The courgette is a variety of cucurbit, 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)



    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.

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Comments, questions and tips

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6th Oct, 2016
Tasty but like everyone else has said bread goes soggy and doesn't work.
24th Oct, 2015
Wouldn't cook it again - just layered vegetables really. Bread in middle is a big mistake - unpleasant soggy consistency.
30th Dec, 2014
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.
21st Nov, 2014
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.
14th Jan, 2014
Not sure what we did wrong but tasted like a bland ratatouille with soggy bread!
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.
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!!'s picture
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
5th Mar, 2013
Wonderful. We did leave out the bread, and covered in Gouda (we're Dutch) Would become a vegetarian for this!!!
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.


21st Oct, 2015
Can this be cooked on the low setting and how long would that take?
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