1 large zucchini, cut into ribbons with a potato peeler
1 large carrot, cut into ribbons with a potato peeler
1 large red onion, cut into wedges, separated into pieces
1/2 bunch of basil
100ml olive oil
40ml balsamic vinegar
500g chipolata sausages
Cracked black pepper
1Slice capsicums. Cut zucchini and carrot into ribbons with a potato peeler. Chop red onion into wedges and separate the layers. Roughly chop the basil. Place into slow cooker and mix with sausages and garlic.
2Mix olive oil and balsamic vinegar together. Pour over vegetables and sausages. Sprinkle some cracked black pepper over the top. Place lid on slow cooker and cook for 5 hours on low.