October 27, 2015
6 hrs 30 mins
4 squashes sliced
2 potatoes peeled and sliced
1 sweet potato peeled and sliced
1 zucchini sliced
Small butternut pumpkin peeled and sliced
1 red capsicum
1 jar of pasta sauce
I can of diced tomatoes
1/4 ts ground chilli
1tbs ground garlic
1 ts Italian herbs
1-2 cups of grated cheese
1In a bowl mix pasta sauce, diced tomatoes, chilli,garlic, pepper and Italian herbs.
2Place half in your slow cooker.
3Then carefully layer your sliced veggies as shown in picture.
4Then add the rest of your sauce mixture.
5Cook for 6-8 hours on low
6An hour before cooked add the grated cheese.
7Serve as a side dish to any meal.
Submitted by Lisa casey
July 17, 2017
Cooked these for the first time, altho the prep takes a while it was very taste. I added eggplant too
June 13, 2016
Amazing. Very tasty and quite filling as well. Well worth the effort. If there’s left overs I puree it for a soup the next day.
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