17
Ingredients
1 x red pepper
1 x yellow pepper
1 x small onion
1x clove of garlic
1x courgette
½ an aubergine
2 tsps chopped fresh parsley
(dried will do if fresh is not available)
Salt and pepper to season
1 tbs olive oil
1 x tin 400g/14oz tin of chopped tomatoes
Directions
1. Prepare the vegetables by cutting into even size pieces
2. Slice the onions and crush the garlic. Heat the oil in the slow cooker pan on the hob on a
high heat add the onions and garlic and fry/sear until soft and starting to colour, do not
allow it to brown. Remove the pan from the hob and add the rest of the ingredients.
3. Mix together to combine well.
4. Put the Sear Cooking Pot into the base unit and put on the glass lid.
5. Plug in and switch on at the mains.
6. Select 2 (High) and leave for 3 hours, checking and stirring at intervals to ensure even
cooking.
7. When the vegetables are soft, but not falling part cook for a further ½ hour on “C”
(Low).
8. If you are still not ready to serve, then this recipe will “keep warm” for up to 30 mins or
switch to “B” (Warm).
This is a useful dish to serve on its own or as an accompaniment to grilled chicken or
sh or stirred into cous cous.
Mediterranean Vegetables
Cooking information
Serves: 2 as a main 4 as a side.
Cook time: 3 ½- 4 hours
Control Switch: “D” (High) for 3 hours
Then “C” (Low) for 30 mins
Tips:
• Make sure vegetable pieces are cut
into even sizes pieces to ensure they
cook at the same time.
• Make sure you do not have too much
liquid as you get very little “reduction”
when using a slow cooker.
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