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
20
Cook Time
30
Serves
4
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.