About this recipe:This vegetarian slow cooker tomato and halloumi recipe is great when you want something tasty and simple without too much hassle. Serve by itself or with some crusty bread.
2 courgettes, sliced
1.35kg tomatoes, chopped
1 red onion, chopped
1 bay leaf
3 cloves garlic, minced
1 small red chilli, seeded and minced (optional)
1 aubergine, sliced
600ml vegetable stock
400g halloumi cheese
olive oil, to taste
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Method Prep:20min › Cook:4hr › Ready in:4hr20min
Preheat the slow cooker to High setting and combine all of the ingredients in the cooker except the halloumi cheese. Cook on High for 3 to 4 hours until all the vegetables are soft and stewed together.
Just prior to serving, slice the halloumi and pop under a hot grill for 3 to 5 minutes until golden brown on both sides. Spoon the tomato and vegetable mixture into hot bowls and lay a couple of slices of halloumi cheese on top. Drizzle with olive oil and serve immediately.