Photo: Mike Kenneally
Italian vegetable bake
12 ingredients
30 min
Serves 6
openrecipes
A vibrant dish for slow cookers, layer summery courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!
Estimated Nutrition (whole recipe, rough)
373
Calories
34g
Protein
22g
Fat
9g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes