Slow Cooker Layered Vegetable Casserole
This slow cooker vegetable casserole combines tender potatoes, carrots, zucchini, bell pepper, and a savory tomato-herb sauce in a wholesome family meal.
Equipment
- Measuring cups
- Mixing bowl
- slow cooker
- vegetable peeler
- Whisk
- Wooden spoon
Ingredients
- 6 medium potatoes peeled and thinly sliced
- 1 large yellow onion thinly sliced
- 2 medium carrots peeled and thinly sliced
- 1 large green bell pepper thinly sliced
- 1 medium zucchini thinly sliced
Optional Vegetables
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 1 cup green beans trimmed
For the Tomato-Herb Sauce
- 2½ cups tomato sauce unsalted
- ¼ cup tamari low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1 teaspoon dried basil
- 2 teaspoons chili powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon dried sage
- 2 tablespoons dried parsley
- 1 tablespoon olive oil for greasing
Instructions
- Lightly grease the inside of the slow cooker with olive oil.
- Arrange the potatoes in an even layer across the bottom of the slow cooker.
- Layer the onion, carrots, green bell pepper, zucchini, and any optional vegetables over the potatoes.
- Add the tomato sauce, tamari, thyme, mustard powder, basil, chili powder, cinnamon, sage, and parsley to a mixing bowl.
- Whisk the tomato-herb sauce until thoroughly combined.
- Pour the sauce evenly over the layered vegetables.
- Cover the slow cooker and cook on HIGH for approximately 6 hours or LOW for 10–12 hours.
- Check that the potatoes and carrots are completely tender before serving.
- Gently spoon the cooking juices over the slow cooker vegetable casserole.
- Serve the casserole hot.
Notes & Wine Advice
Serving Suggestions
Serve this slow cooker vegetable casserole with warm homemade bread, a crisp dish from our salad recipes, or cooked quinoa. It also makes a satisfying addition to a larger selection of vegetarian recipes.Recipe Notes
Slice the potatoes, carrots, and zucchini to a similar thickness so every layer cooks evenly. Keep the slow cooker covered during cooking because lifting the lid releases heat and extends the cooking time. The casserole is ready when the potatoes and carrots can be pierced easily with a fork.Variations
Add mushrooms, broccoli, green beans, sweet potatoes, or other seasonal vegetables. For extra protein, stir in drained chickpeas or white beans. Explore our Spices & Seasoning recipes to customize the tomato sauce with smoked paprika, rosemary, or red pepper flakes.Wine Advice
A crisp Sauvignon Blanc complements the tomato and herb flavors. A dry Rosé is another refreshing choice for the sweet vegetables and savory sauce.Nutrition values
Calories: 350 kcal | Carbohydrates: 70 g | Protein: 10 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 760 mg | Sugar: 13 g