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Roasted Vegetable Panzanella Tray Bake with Tomato & Ricotta Pesto

Roasted Vegetable Panzanella Tray Bake with Tomato & Ricotta Pesto
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





  • 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.