Italian Vegetable Bake
A vibrant dish for slow cookers - layer courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Can opener
- Oven
- Baking sheet
- Spoon
Ingredients
- 4 garlic cloves, 3 crushed, 1 left whole
- 400g can chopped tomatoes
- 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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