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 

INSTRUCTIONS 

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. 
2. Put the vegetables in a large shallow roasting tray, spoon over 3/4 of the Pesto mixture, season well, then turn to coat. 
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. 
4. Divide between 4 plates, scatter with olives, Mozzarella and drizzle over the remaining Pesto mixture. Garnish with fresh basil leaves.