“This recipe is a mish-mash of a few different casserole recipes I found on zaar. I couldn't find one to fit what I had on hand so I created this little number! It's an easy recipe that is open to interpretation: take or leave or add what vegetables you like :) I found this is great with some ricotta cheese thrown in on step 5 too. Here in Australia we have 95g cans of tuna with different flavours, such as chili, satay & in this case tomato & onion. They really come in handy when throwing recipe ideas around, but to make it vegan, all you have to do is leave out the tuna. Easy!”
READY IN:
45mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Cook onion, garlic, chili & capsicum in a little oil in a frying pan until the onion is translucent.
  3. Add tomato & some herbs of your choosing (I used basil, parsley, oregano & rosemary) and stir thoroughly to heat through.
  4. Put this mixture in your crock-pot/casserole dish along with the rest of the ingredients.
  5. Add a splash or two of balsamic vinegar, a tiny bit of water (maybe 60ml) & give it another good stir.
  6. Cook uncovered for about 30 minutes.
  7. Serve with mashed potato with the skins left on. YUM!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: