ITALIAN VEGETABLE BAKE
A vibrant dish for slow cookers, layer summery courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!
Provided by Lucy Netherton
Categories Dinner, Main course
Time 7h
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
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