Step 1

Slice the potatoes, sweet potato, red bell peppers, and red onion into thin rounds (about 1/8 inch or 1/3 cm). Slice the zucchini and squash into slightly thicker rounds (about 1/2 inch or just over 1cm).

Step 2

Add one cup of tomato pasta sauce and the thyme leaves into the bottom of the slow cooker and stir to combine.

Step 3

Arrange the chopped vegetables on top of the tomato sauce, alternating between colors (i.e. the potato followed by sweet potato, followed by bell pepper, followed by zucchini etc). Repeat until all of the vegetables have been used up.

Step 4

After each row add a dash of salt, pepper, and a bit of the minced garlic. Then layer more veg on top.

Step 5

Pour the rest of the tomato sauce on top, pop on the lid, and set the slow cooker on high for 3-4 hours or on low for 6-8 hours.

Step 6

To serve, garnish with some fresh basil and parmigiana region. Leftovers will keep for about 3-5 days in the fridge.