This Slow Cooker Tomato and Vegetable Casserole is a perfect winter warmer. It’s packed with nutritious vegetables, simmered in a rich tomato sauce, and infused with herbs and spices for extra depth of flavour. Perfect as a side dish or a light main meal with crusty bread!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 can (400g) chopped tomatoes
- 1/2 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Method:
Step 1 – In a pan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).
Step 2 – Add the sautéed onion and garlic to the slow cooker. Then, add the carrots, potatoes, red bell pepper, zucchini, and mushrooms. Pour in the chopped tomatoes, vegetable broth, and tomato paste. Sprinkle in thyme, rosemary, paprika, salt, and pepper. Stir everything to combine.
Step 3 – Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
Step 4 – Once done, give the casserole a final stir. Adjust seasoning if needed. Serve hot, garnished with fresh parsley, and with warm crusty bread for dipping!
Enjoy!
