Name: Goat's cheese and roast vegetable ciabatta
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4
Ingredients: 3 peppers – red, yellow and green, roughly chopped (150g each); 1 large red onion, cut into wedges (200g); 1 courgette, sliced (250g); 2 tbsp extra-virgin olive oil; 2–3 tsp balsamic vinegar; 1 tsp dried oregano; black pepper; 2 x half ciabatta loaves, part baked (300g); 100g goat's cheese; 2 tomatoes, sliced (160g); handful fresh basil

Goat's cheese and roast vegetable pan bagnat

Ciabatta filled with roasted vegetables and goat’s cheese – a vegetarian lunch on the go.

Serves

Prep

15 minutes

Cook

20 minutes

Nutritional Information:

Each 376g serving contains (excludes serving suggestion)

KCal: 415
Carbs: 48.2g
Fibre: 8.0g
Protein: 16.6g
Fat: 15.6g
(Medium)
Saturates: 5.9g
(Medium)
Sugars: 12.1g
(Low)
Salt: 1.0g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

3 peppers – red, yellow and green, roughly chopped (150g each)
1 large red onion, cut into wedges (200g)
1 courgette, sliced (250g)
2 tbsp extra-virgin olive oil
2–3 tsp balsamic vinegar
1 tsp dried oregano
black pepper
2 x half ciabatta loaves, part baked (300g)
100g goat's cheese
2 tomatoes, sliced (160g)
handful fresh basil

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Method

Step 1

Preheat the oven to 200°C/gas 5. Place the peppers, onion and courgette onto a lightly oiled baking sheet, and roast in the oven for 20 minutes, turning a couple of times until starting to brown at the edges.

Step 2

Let the vegetables cool for 5 minutes. Add the olive oil and balsamic vinegar, sprinkle with oregano, season with black pepper and mix gently. Divide the vegetables into 2 equal portions.

Step 3

Slice each loaf lengthways to create 3 horizontal slices. Place half of one portion of vegetables on the bottom slice of bread, then op with goat's cheese.

Step 4

Add the middle slice of bread, then add the second layer of vegetables, 1 sliced tomato and some of the basil, and top with the final slide of bread. Repeat with the second loaf.

Step 5

Wrap each loaf tightly in greaseproof paper, twisting the ends, then wrap tightly in cling film. Put the loaves in the refrigerator, topped with a plate or oven tray and place some weights on top, eg tins of beans. Leave for at least 2 hours, or overnight, so that all the juices permeate the bread.

Recipe tips

For a dairy-free or vegan version, add some tahini and sundried tomatoes instead of the goat's cheese.
You can easily scale up this recipe and use a large loaf that will feed 8 people. Alternatively, use fewer ingredients for a single portion in a bread roll.