Roasted Vegetable Panzanella Tray Bake with Tomato & Ricotta Pesto

Name: Roasted Vegetable Panzanella Tray Bake with Tomato & Ricotta Pesto
Prep time: T30HMS
Cook time: T20HMS
Ingredients: 190g jar Sacla' Tomato & Ricotta Pesto; 2 tbsp Olive Oil; 1 tbsp red wine vinegar; 1 red and yellow pepper, cored, deseeded and cut into large pieces; 2 courgettes, cut into 1 cm slices; 1 red onion, cut into 8 wedges; 150g ciabatta, cut into chunky pieces; 50g pitted mixed olives; 150g ball Buffalo Mozzarella, torn; Handful basil leaves, to serve

Prepare to be whisked away by this traybake wonder... picture roasted vegetables and crispy torn ciabatta, all coated in Tomato & Ricotta Pesto and baked to perfection. Topped with juicy olives, creamy Buffalo Mozzarella and a sprinkle of fresh basil leaves, it's a dish of joy.

Prep Time

Cook Time

Serves

Ingredients

190g jar Sacla' Tomato & Ricotta Pesto
2 tbsp Olive Oil
1 tbsp red wine vinegar
1 red and yellow pepper, cored, deseeded and cut into large pieces
2 courgettes, cut into 1 cm slices
1 red onion, cut into 8 wedges
150g ciabatta, cut into chunky pieces
50g pitted mixed olives
150g ball Buffalo Mozzarella, torn
Handful basil leaves, to serve

Recipe products

How to make the recipe

Step 1

Preheat the oven to 220°C (200°C fan, Gas 6). Mix the Tomato & Ricotta Pesto with the oil and vinegar together in a bowl.

Step 2

Put the vegetables in a large shallow roasting tray, spoon over 3/4 of the Pesto mixture, season well, then turn to coat.

Step 3

Add the bread, stir gently, then return to the oven and cook for a further 10 minutes, until the bread has started to crisp and the vegetables are tender.

Step 4

Divide between 4 plates, scatter with olives, Mozzarella and drizzle over the remaining Pesto mixture. Garnish with fresh basil leaves.