Name: Italian vegetable bake
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 6
Cuisine: Italian
Ingredients: 4 garlic cloves 3 crushed, 1 left whole; 400g can chopped tomato; 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

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Italian vegetable bake

Italian vegetable bake

Lucy Netherton

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Serves 6

Easy

Prep: 30 mins

Cook: 5 hrs - 6 hrs and 30 mins

A star rating of 3.5 out of 5.16 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 garlic cloves

3 crushed, 1 left whole
400g can chopped tomato
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

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Nutrition: per serving

kcal274
fat10g
saturates6g
carbs31g
sugars8g
fibre4g
protein14g
salt0.9g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, March 2012

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A star rating of 3.5 out of 5.16 ratings

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